News & Trends
Food & Beverage
A Taste of UCLA's Bruin Plate
Bruin Plate, the new all-healthy dining hall at UCLA, is known for bold colors and feel-good food that's at least one fifth local and/or sustainable.
Taking a Trip with Bean Dip
It’s easy to take bean dips in flavor directions ranging from Middle Eastern to Tex Mex to Caribbean to Tuscan.
Chefs Turn to Underused Seafood
Underutilized seafood is the Rodney Dangerfield of the sea that “can’t get no respect.” But skillful preparation and menuing of lesser-known species can boost sustainability and lower your food cost.
Chef Demo: The Perfect Mushroom Burger
Chef Ian Thompson takes the veggie burger to new heights
Wisconsin Hospital Embraces From-Scratch
Watertown Regional Medical Center has completed transformed the way it sources, prepares and serves food to patients, staff and visitors.
Feb. 27, 2014
"Fuel Station Bars" Make Healthy Dining Easier at University of Nebraska
Bars concentrate healthy options in one place in a different dining hall each Tuesday.
Feb. 25, 2014
Trucks and New Cafes Enliven District’s Meal Program
Fremont Union developed its own food trucks to fill the gap while it renovates its cafes.
Feb. 21, 2014
Virgin America Enhances Cross Country First Class Menu
Flights from San Francisco will also offer custom ice cream from artisinal Bay Area vendor.
Feb. 14, 2014
Vanderbilt Debuts Two New Eateries
Rocket Subs and Bamboo Bistro are latest additions to campus dining mix
Feb. 5, 2014
Filling a K-12 Niche
Cognitive Cuisine delivers fresh, healthy, from-scratch meals to smaller school clients.
Feb. 3, 2014
FM Profile: Leah Schmidt, SNS
President, 2013-2014 School Nutrition Association (SNA)
Jan. 22, 2014
Book Review: The American Diabetes Association Vegetarian Cookbook
By Stephen Petusevsky, American Diabetes Association, 2013
Jan. 22, 2014
Sandwich of the Month: Red Ring Signature Grilled Cheese
This grilled cheese from Duquesne University is January's sandwich of the month
Jan. 21, 2014
NBBQA President Roy Slicker Talks Apprentice Program
The National Barbecue Association offers an apprenticeship program that’s intense on flavor and foodservice.
Jan. 14, 2014
FM Profile: Paula Bradley
National Chair, 2013-2014 Association of Nutrition & Foodservice Professionals
Jan. 14, 2014
A Kaizen a Day at Royal Oak
Beaumont Health-Royal Oak’s continuous improvement program puts an emphasis on developing “kaizen”—process improvement ideas generated by every employee in the system.
Jan. 13, 2014
Holy Cross Launches Online Grocery Ordering
Kimball to Kitchen program serves apartment dweller students.
Jan. 10, 2014
Guest Chef Brings Taste of Brazil
Guest chef exchange allows students at UMass-Boston to experience dishes from a major South American culture.
Jan. 8, 2014
Sustainable Seafood on Menu at UMass-Boston
Tracking the supply chain from the boat to the table.
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