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Recipe report: Earth-friendly dishes

 By Patricia Cobe on Apr. 21, 2022

These five eco-friendly recipes pay tribute to Earth Month without putting a strain on the kitchen.

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Recipe report: Stay cool

 By Kelsey Nash on Apr. 13, 2022

With warmer weather on the horizon, customers may be craving something cold and refreshing. These five sippers showcasing bright colors and fresh flavors just might do the trick.

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Menu price inflation hit a new 40-year high last month

By Jonathan Maze on Apr. 12, 2022

Full-service menu prices rose 8% year over year and limited-service prices jumped 7.2%, while grocery prices increased 10%.

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4 new menu items showing up at baseball stadiums

By FSD Staff on Apr. 12, 2022

See what Delaware North is debuting as Major League Baseball season gets underway.

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Havasu Regional Medical Center beats out 20 restaurants to win Top Chef competition

By Patricia Cobe on Apr. 08, 2022

Just to qualify for the Chopped-style competition, Director Trula Hepner and chef Hayley Hill had to prepare 750 servings of an appetizer.

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Recipe report: Speed-scratch dishes

By Patricia Cobe on Apr. 07, 2022

The labor crunch continues, but the demand for creative, craveable menu items remains high. Recipes like these can help ease the burden when the kitchen's short-staffed.

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A kitchen renovation leads to a menu upgrade at Sarasota Memorial Hospital

By Patricia Cobe on Apr. 04, 2022

Cook-serve equipment replaced the old cook-chill operation, resulting in scratch-made meals and restaurant-style service.

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Recipe report: Seasonal salads

By Patricia Cobe on Mar. 30, 2022

A fresh salad is the perfect way to show off the flavors and colors of the spring produce now hitting the market.

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Recipe report: Exploring eggs

By Patricia Cobe on Mar. 23, 2022

Eggs symbolize rebirth—the perfect food to officially welcome spring. The five recipes here showcase the versatility of eggs in every part of the menu and all meal occasions.

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University of Vermont holds a Future 50 Foods dinner to promote sustainability and nutrition

By Patricia Cobe on Mar. 23, 2022

The Sodexo dining team on campus planned and prepared a multi-course meal with Future 50 ingredients.

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