Tara Fitzpatrick

Senior Editor,
Food Management

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

Pub Grub's Big Adventure 
Starting with fresh, local ingredients and then taking off on a global flavor tour, onsite’s best appetizers, snacks and small plates are taking diners on a flavor journey.
UGA Dining Partners on Ethnic Eats at Street Festival 
University of Georgia Dining Services partnered with student groups on ethnic dishes during the recent Athens International Street Festival.
Commodity Co-op Finds Strength in Numbers 
One California National School Lunch Program commodity co-op switched to a single bank system and cut its unused entitlement money in half.
Villanova takes college food title 
Villanova University Takes the March Madness College Food Title
March Madness: The College Food Bracket: The Finals 
Get in on the action and vote for your favorite NCAA food team.
March Madness: The College Food Bracket: The Final Four 
Get in on the action and vote for your favorite NCAA food team.
World's Longest Granola Bar at UC Santa Cruz
UC Santa Cruz Creates World’s Longest Granola Bar 
World's longest granola bar breaks records at UC Santa Cruz
March Madness: The college food bracket  1
Get in on the action and vote for your favorite NCAA food team.
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.

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