health and wellness

Foodservice Operation of the Month

Putting food at the center of student self-care

At the University of Richmond, wellness takes many forms, with culinary and nutrition education as a key piece.

Menu

Innovation meets wellness on today’s menus

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

The Curated platform can be found at college and corporate eateries.

Get some insight into diners’ mindset these days, courtesy of Technomic data.

Even though definitions of health continue to evolve, focusing on key strategic areas can help college and university operators meet their customers’ expectations.

As many Americans have begun the process of returning to work and school—or have already done so completely—places like school cafeterias and other non-commercial foodservice facilities have had to rethink their sanitation practices.

For the first time, the American government’s nutrition recommendations cover all age groups.

Here’s a look at some attributes impacting the food choices of today’s consumers, according to Technomic data.

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

Comfort foods have been trending during the coronavirus pandemic, but healthier foods are starting to see an uptick on menus. These five recipes fit the bill for lighter summer fare.

  • Page 1