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Sodexo brings fresh produce to the University of Denver's food pantry

 By Reyna Estrada on Mar. 01, 2024

The university has partnered with Sodexo, which now provides fresh produce to the food pantry.

Menu

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

 By Benita Gingerella on Feb. 29, 2024

Locally Sourced: While it has only been on the menu for a few weeks, the salad has already caused a “eating frenzy” among hospital staff, says Chef Molly Lindberg.

Menu

How Vino Volo's airport wine bars create a unique oasis for travelers

By Patricia Cobe on Feb. 29, 2024

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

Operations

5 marketing ideas for the month of March

By Reyna Estrada on Feb. 29, 2024

Spring is in the air as March nears and there are a plethora of food-centric holidays coming up. From St. Patrick’s Day to National Meatball Day, here are five marketing opportunities for the month of March.

Operations

K-12 pizza competition to raise money for unpaid meal charges

By Benita Gingerella on Feb. 28, 2024

The Sizzling Slice Showdown asks school nutrition operators to submit their best pizza recipe to raise money to go towards tackling school meal debt.

Menu

Metz culinary competition challenges chefs to make seafood the star of the menu

By Benita Gingerella on Feb. 27, 2024

The foodservice provider’s Scales & Tails Seafood Culinary Contest tasked chefs to come up with innovative recipes using seafood.

Sustainability

Kent State University doubles its plant-based commitment

By Reyna Estrada on Feb. 27, 2024

The university has set a goal to have 30% of its meals be plant-based in both residential and retail operations by 2026.

Operations

Minnesota bill would provide free milk to students who bring lunch from home

By Benita Gingerella on Feb. 27, 2024

Also in this week’s legislative update: A Oklahoma bill would encourage farm-to-school efforts in the state and Hawaii and Tennessee consider implementing universal free meals at school.

Operations

Culinary competition challenges students to create vegetarian dishes

By Benita Gingerella on Feb. 26, 2024

Fourteen Texas high school culinary teams were challenged to create a vegetarian lunch entree as part of Aramark’s annual Culinary Star Competition.

Menu

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

By Benita Gingerella on Feb. 26, 2024

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

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