Tara Fitzpatrick

Senior Editor,
Food Management

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

Mindful Eating and Passover Food 
Passover’s dietary requirements are highly symbolic, and also the framework for a simple, plant-based diet. Plus, here are two new Passover recipes from “Jewish Food Hero” Kenden Alfond to try now.
March Madness: A Look at the All-star Menu Items 1
Get ready for March Madness, food style.
The secrets to barbecue success  2
No more smoke and mirrors: The secrets of true barbecue success in volume are unlocked with consistency, menu mix and the flavors your customers will crave.
Menu Mix: TGI fish fry 
‘Tis the season for seafood: Fish Fry Fridays are weekly opportunities to reel in customers with updated—and upgraded— takes on the Lenten tradition.
Dining Hall as a Classroom: A Whole-Grain Learning Experience 
A cooking expo at Lebanon Valley College introduces trendy new ways to savor whole grains, while marketing students study the outcomes.
Whole grain sample day 
Program helps operators promote health benefits of whole grains in fun, easy way.
New ‘Cue: BBQ Recipes 
Good barbecue concepts, while offering the tried-and-true, can really get things cooking with some new recipes.
Cheese Celebration Melts Hearts at UT Austin 
Weeklong Fromage Fest brings cheesemaking and cheese tasting to dining venues.
Foodservice Team Leads by Example at Children’s Hospital  1
Patients, their families and the people who care for them need to stay healthy and comforted. Scottish Rite at Children’s Healthcare of Atlanta does its part to achieve both.
A Look at the Food of Scottish Rite at Children’s Healthcare of Atlanta 

From the room service line to the retail café, Scottish Rite at Children’s Healthcare of Atlanta has been focusing on health, wellness and great food for patients, their families, doctors and employees.

Invasive Carp Could be on the Menu at Mizzou 
Can’t beat ‘em? Eat ‘em! Making “nuisance fish” like carp into delicious menu items raises awareness and could be a solution to a big ecological problem.
Big Vegan on Campus
MIT Executive Chef Brian McCarthy has been eating vegan for decades and wants to share his expertise with those who cook for vegans in volume.
Global Food Culture Turns Up the Heat 
Hot and spicy condiments and add-ons that pack some heat are attracting more attention than ever.
11 Game-winning NBA and NHL Eats 
Outrageously fun fare at basketball and hockey arenas keeps fans hungry all season long.
Good Game, Great Food: How Super Bowl Fans were Fed 
Now that the game is over, it’s time for a post-game analysis of what foodservice pros across the country had in the lineup for their hungry fans.

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