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Bourbon tastings, shrimp fests and other special events engage residents at Westminster Woods

 By Patricia Cobe on Mar. 07, 2022

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.

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B by Sodexo integrates culinary innovation with therapeutic hospitality to support residents with dementia

 By Patricia Cobe on Jan. 26, 2022

The menu, service style and staff training work together to elevate the dining experience and well-being of those with cognitive disabilities.

Foodservice Operation of the Month

How a Meals on Wheels chapter completely reinvented itself

By Julianne Pepitone on Jan. 19, 2022

The nonprofit’s Northeastern Illinois branch built a centralized kitchen, hired an FSD and recast its menu to give food recipients a fresh experience.

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Lean on shelf-stable, versatile ingredients for craveworthy better-for-you options

Sponsored content from our partner California Fig Advisory Board on Jan. 13, 2022

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

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Lucas Oil Stadium ties menu into College Football Playoff National Championship

By Patricia Cobe on Jan. 09, 2022

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

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How a meat-obsessed chef makes plant-based dishes, well, meaty

Sponsored content from our partner Incogmeato® by MorningStar Farms® on Nov. 29, 2021

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to all of my customers.”

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District boosts plant-based meals through Forward Food Pledge

By Benita Gingerella on Nov. 04, 2021

Richfield Public Schools has set a goal to increase the plant-based offerings at its high school.

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Chicken provides a versatile base for menu innovation

Sponsored content from our partner Tyson Foodservice on Oct. 27, 2021

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

Operations

District hosts Apple Crunch event with themed menu and more

By Benita Gingerella on Oct. 25, 2021

Lincoln Public Schools featured a variety of apple-themed dishes, including apple calzones and apple and spinach pasta.

Operations

Metz Culinary celebrates Vegetarian Awareness Month with new plant-based recipes

By Benita Gingerella on Oct. 21, 2021

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.

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