Metz Culinary Management introduces new menu items and programming for K-12

The food management company is focusing on expanding its plant-based offerings for students.


Sysco sees growing strength in noncommercial foodservice

The giant distributor says it sees no evidence of a recession on its business, but it's preparing for one, anyway.

Celebrity Chef Carla Hall visited Knoxville Elementary School where she prepared a special meal for cafeteria staff and taught them how to make biscuits.

Chelsea Hospital is providing the meal for those who will be spending the holiday alone or cannot afford a meal.

Students at all of 300 Chartwells campuses will be able to enjoy a Friendsgiving meal and participate in a cooking class.

The School Nutrition Association (SNA) and other organizations have written a letter to the Senate Committee on Agriculture to ask that CEP be expanded in the upcoming Senate version of Child Nutrition Reauthorization.

The proposed agreement includes at least a 12% wage increase over the life of the contract.

As ice hockey and basketball seasons ramp up, Sodexo Live! chefs are cooking up some excitement at two home-team venues.

Technomic’s research points operators to the flavors, ingredients and menu items that consumers find most appealing.

The Ever Green Dining Challenge encouraged students to consider more sustainable menu items.

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