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School breakfast and lunch participation drops following loss of universal free meals

 By Benita Gingerella on Apr. 05, 2024

A new report by the Food Research and Action Center shows a decrease in school meal participation when comparing the 2022-23 school year to the 2021-22 school year.

Menu

So long Menu Feed, welcome to Menu Talk

 By Patricia Cobe on Apr. 04, 2024

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

By Reyna Estrada on Apr. 03, 2024

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

Operations

Federal bill would set up grant program for scratch-made meals in schools

By Benita Gingerella on Apr. 02, 2024

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.

Menu

Campus-harvested honey sweetens the menu at Michigan State

By Benita Gingerella on Apr. 01, 2024

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.

Operations

5 marketing ideas for the month of April

By Reyna Estrada on Apr. 01, 2024

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.

Menu

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

By Patricia Cobe on Mar. 28, 2024

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

Workforce

It takes a village: How Madison Metropolitan Schools was able to successfully pilot scratch-made meals

By Benita Gingerella on Mar. 27, 2024

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

Design

The University of Florida's latest eatery is bringing restaurant-quality meals to campus

By Benita Gingerella on Mar. 25, 2024

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

Technology & Equipment

OhioHealth Van Wert Hospital launches automated to-go market

By Benita Gingerella on Mar. 25, 2024

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

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