How Indiana University transformed its student union into a modern eatery

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For three years, the dining team at Indiana University worked with campus officials to give food options at the Indiana Memorial Union a
For three years, the dining team worked with campus officials to give food options at the Indiana Memorial Union a facelift.
Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.
The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.
Raeanne Sarazen, author of “The Complete Recipe Writing Guide,” shares the secrets every menu developer needs to know.
Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.
Leighton Blackwood partnered with Sodexo to turn an entrepreneurial project into reality.
The lockers will provide contactless service for students, faculty and staff.
Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.
The market offers a selection of to-go sandwiches, salads, drinks and more. Staff will have 24-hour access to the space.
Explore new ways to use ingredients that help create worry-free menu items for K-12 students with common food allergies.
Explore new ways to use ingredients that help create worry-free menu items for college and university students with common food allergies.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.
Cravings Campus Kitchen offers students a selection of made-to-order, customizable dishes.
Make-Your-Own offers students a weekly themed lunch option that is built around customization.