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So long Menu Feed, welcome to Menu Talk

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Sustainability

Northern Arizona University leans into reuse

The university has recently implemented a required reusable container system at select campus restaurants.

Also in this week’s K-12 legislation update: Lawmakers pen a letter to the U.S. Secretary of Agriculture asking that potatoes remain a vegetable in the 2025 Dietary Guidelines for Americans and a pair of bills in Virginia that would set up a farm-to-school task force head to the governor for signature.

While April might bring showers, along with the month's arrival are several food-centric holidays. From National Caramel Day to National Pretzel Day, here’s a look at five marketing opportunities in the coming weeks.

Locally Sourced: MSU Culinary Services has begun incorporating honey harvested on campus in its menus, including in the vinaigrette for its Spring Vegetable Grain Bowl.

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

Staff training and partnering with school leaders was essential to making the program’s launch go smoothly.

The market offers a selection of to-go sandwiches, salads, drinks and more. Staff will have 24-hour access to the space.

Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.

Cravings Campus Kitchen offers students a selection of made-to-order, customizable dishes.

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