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Tara Fitzpatrick

Senior Executive Editor

Articles by
Tara Fitzpatrick

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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.

Menu

NC State chefs dive into back-to-campus rush with teamwork

Campus Executive Chefs Yolanda Santiago and Chad Cliffe really vibe with the energy of the students, and their leadership brings joy to feeding the hungry Wolfpack.

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.

Steal This Idea

The sushi-surfer connection, roasted watermelon rind, college student invents Magic Mud Pot, more

In this edition of Heart of Foodservice, FSD’s regular round-up of heart-warming/stealable ideas, we hang 10 with the freshest sushi flavors and ride the last few waves of summer food trends and fun.

Operations

Food-delivery robots and college students: a match made in high-tech heaven

As Kiwibots beep-boop onto campus this fall at Arkansas State University, it goes to show that college students and trying new technology go together like pepperoni and pizza (delivered by a robot, of course).

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