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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources