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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.

How frozen soup can make menu planning a breeze

Operators need flexible solutions and partners that can provide inspiration, help save on labor costs and be cross-utilized across the menu. That’s where frozen soups come in.

5 Chicago restaurant concepts are coming to Purdue University

By Patricia Cobe on Jul. 26, 2021

Cornerstone Restaurant Group is partnering with Aramark to bring chef-curated kiosks to the college’s remodeled student union.

5 steal-worthy ideas for K-12 menus

By Benita Gingerella on Jul. 20, 2021

Spruce up your menu for the new school year with these takeaways from the School Nutrition Association’s recent virtual conference.

Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

By Patricia Cobe on Jul. 14, 2021

Creative menu items have come out of the competition, proving that banana peels, avocado pits and pepper seeds have a place in the cooking pot instead of the trash.

4 Ways to Get Back-to-School Ready

Sponsored content from our partner General Mills on Jul. 07, 2021

Each school will have their own unique experience this year, with a varying number of students eating in the cafeteria or on-the-go.

How versatile ingredients can help keep costs and labor low

Sponsored content from our partner Barilla on Jul. 06, 2021

In order to balance the very real challenges in labor and supply chains against innovation and marketing, efficiency is everything.

How Yale Hospitality brings inclusion to the fore

By Patricia Cobe on Jun. 23, 2021

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.

Fun and easy ways to #ServeUpSummerYum

Sponsored content from our partner General Mills on Jun. 14, 2021

Kids are on the move all summer long, so feeding for most districts means an increase in the need for grab ‘n go choices.

Driving profits with sustainable ingredients

Sponsored content from our partner California Milk Advisory Board on Jun. 10, 2021

The need for straightforward solutions to promote sustainability will be key to meeting consumers’ demands while navigating the transition to the new normal.

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