Tara Fitzpatrick

Senior Editor,
Food Management

Tara Fitzpatrick is senior editor of Food Management. She covers food, culinary and menu trends.

Chefs and high school students brainstorm cool new menu items
Chef collaborative visits to a Minnesota high school resulted in flavorful solutions to school food challenges
pureed hotdog
Mastering the art of puréed food  1
Taking purées—an important part of senior nutrition—from blobs to truly appealing plates takes artistic talent and an appreciation for the difference it can make.
Catering gets current: Latest tips from the pros
Take it from those who know their way around a buffet line. Here are some tips for cool, fun, quality events.
Cool Recipe Alert: Nashville Hot Duck
Recipe by Marylou Tate: Nashville State Community College/Maple Leaf Farms
11 cool new catering menu ideas 
These are the tactics catering chefs are using to create memorable catered events.
Cost of “free” coffee a wakeup call 
The common practice of offering complimentary coffee throughout a healthcare facility involves costs and lost revenue that can keep the foodservice department up at night. Here’s how one hospital found a solution.
st xavier
Remodel at high school leaves room for future flexibility

The old kitchen and servery at St. Xavier High School in Louisville, Ky., just weren’t keeping up with the times, in terms of both functionality and style. Here are before and after photos showing key points of the transformation, which took place last summer at this private Catholic all boys’ school. The remodel turned out to be a total refresh, from new equipment to stations that can switch purpose to improved flow and better storage.

All photos courtesy of St. Xavier High School.


Menu Mix: The lowdown on Lowcountry food
The motto for the foodways of the Lowcountry could be “eating from the land and sea.” With strong influence from West Africa, this region has been called the cradle of Southern cuisine.
Ahead of the curve: Food trends for 2017  2
Here are eight food trends—ranging from just catching on to super hot right now—that should be on your radar as you develop tomorrow’s menu.
Anything-but-basic meat and potatoes

Meat and potatoes. The phrase has grown to mean more than just a protein and a starch. It’s become a descriptor, shorthand to describe an unadventurous—possibly even boring—eater. Every so often, you’ll hear a chef or manager describe their customers this way: “Well, I would love to put something different on the menu, but our customers…they’re very meat and potatoes.”

11 items to create authentic Lowcountry dishes
Here are the ingredients you need to get started for a full-on Lowcountry boil or maybe just a couple of Gullah dishes for your fall menu.
7 ways to be smarter about school lunch on social media 2
School food advocate and social media maven Dayle Hayes shares her expertise on how to react to negativity from students, parents and trolls, how to turn around a bad situation and how to make social media a positive aspect of your program.
17 amazing gluten-free menu items
Here are 17 dishes that are free of gluten and full of flavor, proving that if gluten-free eating is here to stay, chefs will find the absolute best ways to make it interesting and delicious.
21 ways Menus of Change is altering college menus 
College foodservice programs coast to coast are bringing the fresh, seasonal, sustainable, local, global and plant-forward Menus of Change philosophy to the menu.

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