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What do barbecue, fried fish, and black-eyed peas have in common? All these common cooking techniques or ingredients originally came to North America from Africa. This culinary impact, as well as other ingredients and preparation methods, took center stage at Worlds...
Offering a diverse menu isn’t just about the number of offerings you have, but about meeting specific diner needs. We interviewed Marjorie Shamp, the director of campus dining at The College of Wooster, and Johnny McCoy, a executive chef at a Creative Dining college...
We know the importance of sourcing responsibly and sustainably. We’ve previously talked about how our executive chefs have the freedom to support local farmers and producers when sourcing, but our efforts to be more sustainable extend beyond food and into the drinks...
Culinarians from around the country came to West Michigan this summer to learn more about blueberries and explore new ways to create amazing dishes with them. Hosted by the U.S. Highbush Council in conjunction with the Sterling Rice Group, these culinarians toured...
No matter the industry, you can probably relate to the strain on recruitment and retention. The Creative Dining team doesn’t pretend to have the magic potion for finding top talent and keeping them, but we can point to data that shows we're beating the industry...
“Learn to listen and listen to learn,” says Todd Tekiele, the founder of City of Hospitality Group, a company committed to providing a framework for next-level partnerships between colleges, corporations, adult living facilities, and their dining partners. Recently...
While supply chain issues have touched nearly every industry across the globe, we’ve had a deliciously creative solution for years: buying from local farmers. We’re featuring one of our partner farms, Crisp Country Acres. They supply our West Michigan accounts with...
We had a great time hosting our 2022 Chef Lab event for our Creative Dining Services chefs! At this bi-annual event, our chefs have the opportunity to hone their culinary skills, gain fresh inspiration from culinary insights, and put their skills to the test through...
Convenience isn’t just for convenience stores anymore! Employees and students want food when they want it, whether or not dining services are open. Whether it's your third-shift staff or an athlete leaving a late practice, accessibility to flavorful food made with...