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Healthcare dining trending: How to offer gluten-free foods; one hospital preps for the future

Jun 17, 2021

Mizzou chef’s new recipes have gone to the dogs

Jun 15, 2021

5 things: University of Georgia to offer customizable meal plans this fall

Jun 15, 2021

School nutrition trending: Monroe Community Schools goes to all pre-order; High school students grow beef for use in their cafeteria meal program

Jun 11, 2021

5 things: Feedback can help diners make better choices, says study

Jun 11, 2021

Featured

5 things: Northwestern’s reservation policy for entering dining halls frustrates students

Feb 26, 2021

FM On Demand: UNC Health goes around the world and shares tips for cooking with plantains

Feb 25, 2021

A look at how school and college dining programs served during Winter Storm Uri

Feb 24, 2021

Senate confirms Vilsack as USDA Secretary

Feb 23, 2021

Highlights

C&U On Demand: University of Wisconsin’s Peter Testory talks about the cereal-dispensing robot recently installed on campus

Jun 09, 2021

A new Kellogg’s Bowl Bot automated unit that serves customized bowls of cereal round the clock recently debuted at the University of...

Georgia’s Kennesaw State University adapts to COVID, demand

May 24, 2021

A commuter-heavy student population drives interest in to-go offerings.

CulinArt at T. Rowe Price ramps up take-home meal kit program

May 20, 2021

CulinArt Dining Services at T. Rowe Price is providing take-home dinner meal kits, special holiday meals and...

Meet the 2021 FM Top 50 Contract Management Companies

Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.

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Compass/EAT Club deal brings synergies in technology, operational platforms and geographic reach to the combined organization

May 11, 2021

Compass Group’s deal for “virtual cafeteria” firm EAT Club shows how the largest contract foodservice firm in the country is positioning itself for the emerging post-COVID workplace dining world.

How NYU’s chef is connecting with students digitally

May 03, 2021

Executive Catering Chef Tatiana Ortiz shows students how to create a little DIY culinary fun with new “secret menu” style dishes that can be hacked from dining hall ingredients.

15 operational changes brought to onsite dining by COVID-19

Mar 22, 2021

The past year forced onsite dining programs into making a number of operational changes that may outlast the pandemic, sometimes because they are improvements over how things were done previously and sometimes because they meet changed long-term...

The 9 culinary trends that shaped our pandemic year

Mar 17, 2021

Make it comfort food, but portable…and also plant-based? Customers want the warm hug of fresh-baked bread…until they want to lose the ‘quarantine 15.’ The frenetic food mood swings have taken food service pros on a roller coaster ride, and it’s...

12 operational innovations developed by onsite dining programs in response to COVID

Mar 16, 2021

Over the past year, the response of the onsite dining community to the challenges posed by the COVID-19 pandemic has included a...

Building onsite foodservice business in a coronavirus world

Mar 09, 2021

The pandemic has forced onsite dining programs to adapt with a range of initiatives to replace traditional business lost due to...

One On One With: Johns Hopkins Health System experiments with remote-order strategies

Mar 05, 2021

Dr. Angelo Mojica, senior director of food & culinary services for the Johns Hopkins Health System, talks about remote-order...

Pizza news flash: Latest styles, formats, crusts, tech, toppings and more

Mar 04, 2021

Get New Haven-style, pizza-by-the-inch, hybrid NYC, focaccia and more into your pizza plan. Here’s your update on the trends and tech for delivering pizza perfection in today’s changing world.

19 hot pizza trends to slice into today

Mar 04, 2021

Be up-to-the-minute on sizzlin’ hot pizza trends like New Haven-style, pizza-by-the-inch, focaccia and more.

Thoughts on the future of college dining services with the University of Michigan’s Steve Mangan

Feb 12, 2021

In this episode of FM On Demand, Food Management catches up with dining services director Steve Mangan to get his thoughts on the future of university dining services after coronavirus.

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