Tara Fitzpatrick

Senior Editor,
Food Management

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

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.
Sandwich Spotlight: Every 'Wich Way 
This spotlight breaks down tips, trends and data for sandwich success. From the banh mi to the Elvis to the perfect grilled cheese...
MSU Chef Wins Trip to France with Seafood Stew  1
Kurt Kwiatkowski’s Catalan Seafood Stew wins Bocuse D’Or Soup Recipe Contest
Hindu ‘Festival of Lights’ at Harvard 
Dining services adds culinary fireworks to Hindu Festival of Lights.
Renovation at Boston College’s Eagle’s Nest Receives Student Approval 

Until recently, the Eagle’s Nest, a retail location inside Boston College’s (BC) McElroy Commons, wasn’t much to look at. The 3,300-square-foot sandwich-and-salad stop is located on the ground floor of the McElroy Commons, which houses one of BC’s main dining halls on the third floor.

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