Aramark brings Cooking Light magazine to Business Dining

Jan. 17—Aramark Business Dining is implementing recipes from Cooking Light magazine in its workplace dining locations across the nation.

The exclusive Aramark promotion began with the New Year and throughout the month of January customers can enjoy healthy foods from the Cooking Light canon such as chicken saltimbocca, beef tangine and baked shrimp scampi. Each recipe was taken from the Jan./Feb. issue of Cooking Light magazine and offers customers the opportunity to learn more about seasonal produce, fresh herbs and olive oils, which create flavor-rich and healthy meals. Aramark chefs are also offering cooking tips to customers to create the dishes at home.

The promotion is part of Business Dining’s multi-year partnership with the magazine, which in addition to helping Aramark offer healthy culinary options is also helping to expand the magazine’s reach.

“Our exclusive partnership with Cooking Light extends our expertise in creating healthy and delicious menu options and enhances our position as the leader in providing innovative workplace wellness initiatives,” Gary Crompton, president of Aramark Business Dining, said in a press release.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources