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Biography

Tara Fitzpatrick

Senior Executive Editor

 Contact Tara

Tara Fitzpatrick is Senior Executive Editor at FoodService Director. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management magazine in 2008, she was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, she worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks.

Articles by
Tara Fitzpatrick

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Operations

Sodexo partners with trendy, snacky, all-day concept Bad-Ass Breakfast Burritos

Bad-Ass Breakfast Burritos (BABB) will start rolling craveable burritos at Sodexo-served college campuses this fall, with plans for expansion.

Recipes

Recipe Report: Mighty bites for autumn events

Pizzettes, fritters, croquettes and more. If it’s bite-size, it’s the right size, with holiday party season just around the corner. Now’s the time to line up some primo bites to pass on a platter or serve on a buffet.

Menu

Wild sips with Delaware North’s Parks and Resorts choose your own adventure cocktail menu

With QR codes featuring photos, info and travel tips, it’s possible to get a virtual-reality experience to match each drink, showcasing some of the country’s most picturesque parks.

People

Compass Group North America appoints first-ever practicing chef to Officer Board

The new position highlights Compass Group’s focus on culinary, with a goal to amplify voices of its chefs and culinarians.

Operations

Futuristic track-and-trace reusable containers don’t get stolen, save planet to boot

Sodexo partners with reusable packaging pioneer Topanga to bring advanced reusable to-go program to 10 college campuses this fall, with sustainability goals and new ways to measure those goals.

Recipes

Recipe report: Sips of the season raise a glass to autumn

These beverages aren’t your basic pumpkin spice lattes. Think blood orange-spiced cocktails, nostalgic food court smoothies, cinnamon bun cream sodas and more. Expect some twists—and treats.

Menu

Come visit Down South, HHS’ charming new healthy-comfort concept

A freewheeling tour of the best bites from Kentucky to Texas to the Low Country and the hollers in between, Down South is part of HHS’ FlavorPort culinary program.

Sustainability

Coffee that cares: George Mason U’s new sustainable project goes beyond reusable mugs

But actually, the mugs are really cute. Mason Dining’s Sip Sip Club is a coffee and tea loyalty program-meets sustainability solution.

Recipes

Recipe report: Bake it easy with these comforting make-ahead casseroles

Cozy comfort, cut into squares. That’s the satisfying equation of hearty hot dishes that work hard all day, from a breakfast of Mexican lasagna to a midnight snack of loaded baked potato casserole.

Menu

School menu trends: Chicken is K-12’s MVP

Chicken is the protein that's most popular in school cafeteria's, according to FSD's annual State of K-12 survey. And the flavors students are craving these days go way beyond chicken nuggets.

People

The rise of regenerative farming empowers Minnesota communities

Onsite with FSD: A fascinating agricultural conversation with Colin Cureton of the University of Minnesota Forever Green Initiative and American Hazelnut Co.'s Emma Dempsey.

Recipes

Recipe report: Stand back for these scene-stealing steakhouse sides

Just add steak to these steakhouse side dishes, including lobster mac ‘n cheese, a mashed potato bar and more for an elevated experience infused with old-school cachet and classic cool.

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