• Nov 17, 2015

    Editor's Note: 5 Things I’m Thankful For

    It’s been one year since I joined the staff at Food Management, and I’ve got a lot to be thankful for....More
  • Oct 6, 2015

    Editor’s Note: Food through a positive lens

    There is so much food-is-bad messaging out there. Between GMOs, organics and fad diets, it’s difficult to keep up with all the information—and misinformation—about food....More
  • Sep 9, 2015

    Editor’s Note: A personal touch  

    Following up on my customer service theme from last month’s Editor’s Note, I was pleasantly surprised at the level of attention and dedication I noticed from several college operators during a recent group discussion at NACUFS. Every year, Food Management hosts a small roundtable of university operators to discuss the challenges and success stories in the industry. You can read snippets of the roundtable conversation on p. 22, with more to be posted online in the coming weeks. That discussion of problems many face at colleges was fascinating....More
  • Aug 12, 2015

    Editor's Note: Lessons from the air  

    I spend a lot of time on planes and in airports, so much so that when my friends and family call, the first question they often ask is, “What city are you in today?” Because I don’t like to spend any more time than I must in the airport, I’m always looking for a quick option to grab a bite to eat, and I often know what terminal has my go-to spot for something (f...More
  • Jul 10, 2015

    Can You Pass the Foodie Test?

    Cornell food scientists develop a list to determine if you're really a foodie or not....More
  • Jul 7, 2015

    Editor's Note: Confessions of a former faker   3

    Almost eight years ago I got my first job covering the noncommercial industry. I had never written about food and was a little nervous faking it as an industry writer. Back then, I was a very cautious eater and didn’t stray too far from what was comfortable and known. Slowly, but surely, I got to know and love food....More
  • Jun 9, 2015

    It’s cherry season: Wow your customers with a pop of color and taste  

    Six chefs share their secrets to cooking with cherries....More
  • Jun 8, 2015

    Editor's Note: Grin and bear it

    People are often surprised to find out I’m from Texas—long ago I dropped the Southern drawl and replaced the y’alls and fixin to’s with versions more acceptable up North. So for many, it’s a game to try to get me to drop one of these sayings unknowingly....More
  • May 29, 2015

    Lessons that all foodservice professionals can learn from the most allergy-friendly restaurant chains

    Allergy blogger Paul Antico shares tips from five chains that can help foodservice operators offer safe dining environments for guests with food allergies....More
  • May 26, 2015

    Editor's Note: Change is coming

    There’s more to Food Management than food...More

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