Tara Fitzpatrick

Senior Editor,
Food Management

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

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.
Acclaimed Cleveland Chef Zack Bruell Latest to Take Plunge into Onsite Dining
When the lunch whistle blows, Cleveland’s workforce finds variety and value at a B&I dining operation inside the 200 Public Square building.
UC Santa Cruz Parties Like it’s 1965 
Dining services creates retro-cool menu and everyone dresses mod to celebrate UCSC’s 50th anniversary.
Bringing Grains Beyond the Salad Bar 
RWU chef shares advice on keeping grains interesting with unexpected applications and bold layers of flavor.
CIA/RA Partnership Merges Education with Onsite Market 
New endeavor features state-of-the-art Student Commons with teaching areas, a fresh market, pop-up restaurants run by students and even a brewery at the Culinary Institute of America’s New York campus.
The Secret History of Chicken and Waffles 
Going beyond the myths to the true story of the soul food staple.
Renovation Reflects Sustainable Culture on Campus 
A farm-to-table approach to dining is the focus of a dining hall update at a Tennessee college.
Bringing the Farm to Schools in San Diego  1
A farm-forward program brings a special local harvest to this SoCal district’s 350 salad bars each month.
7 Recipes That Get Kids Hooked on Fish 
Sodexo and Alaska Seafood create new fish items for the school lunch menu with maximum kid appeal in mind.
Sandwich Trends Spotlight 
Get to know some of these intriguing sandwiches from onsite operations around the country and how they are made.
Sandwich Trends Spotlight: 5 Keys to Grilled Cheese Perfection 
FM asked Fish for his very best advice on making the meltiest, most craveable sandwiches imaginable.
Sandwich Trends Spotlight: The Road Warriors 
Everyone wants to find the sandwiches on board NEU's Hungry Hungry Husky truck. From a 'better burger' topped with a runny-yolked egg to a decadent take on a cheesesteak to vegetarian sandwiches, the HHH is more than ready to roll.

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