Metz Culinary Management

Congratulations to Dennis Michaels, General Manager at The Campus of the Jewish Home of Greater Harrisburg (slide 12) and Bob Samra, General Manager at Moravian Village of Bethlehem (slide 16) who were recognized by Food Management on their list of the 19 Senior Dining Foodservice Heroes. These team members were nominated by fellow co-workers for all of their hard work and dedication over the past year to our guests. We appreciate and thank all of our senior dining team members throughout the country for all they do each and every day.

Get to know our Kathi Bankes, this year's Athena recipient.

Congratulations to our team at Harborcreek Youth Services on being selected as Foodservice Equipment & Supplies (FE&S) magazine's 2021 Kitchen Storage Makeover Winner!

Congratulations to Jessica Palmeri, General Manager at @FlyOrlandoMelbourne (slide 17) who was recognized by Food Management on their list of the 26 B&I Foodservice Heroes. Jessica was nominated by her leadership team for her hard work and dedication over the past year to our guests and fellow team members. We appreciate and thank all of our B&I team members throughout the country for all they do each and every day.

Take a walk down donut lane with us on #NationalDonutDay!

We're flipping over this fantastic burger 5lb burger from our team at Westmont Hilltop School District!

Congratulations to Blair Asbury, General Manager at DevereuxWhitlock (slide 1); Jeff Kloss, General Manager at Tyler Memorial Hospital (slide 18); Nidren Pinnock, General Manager at St. Mary’s Athens (slide 26); and Greg Vital, General Manager at Brooklyn Hospital (slide 36) who were recognized by Food Management on their list of the 36- Hospital Foodservice Heroes. These team members were nominated by fellow co-workers and even our client partners for all of their hard work and dedication over the past year to our guests. We appreciate and thank all of our healthcare team members throughout the country for all they do each and every day.

Congratulations to our Metz Dining at Stillman College team, who were recognized by The Arc of Tuscaloosa County as the employer of the year!

Metz Culinary Management is closed today in observance of Memorial Day. Normal business hours will resume on Tuesday at 8:30 a.m.

Today we honor the life and legacy of Dr. Martin Luther King, Jr.

We’re proud to support culinary and nutrition education in the communities that we serve. When a local boy scout troop was unable to visit our kitchen to earn a merit badge, our Metz Dining at Daytona State College team worked with Daytona State College to create this short back-of-house video.

Being a part of the healing process is just one of the many special benefits of having a farm-to-hospital program at St. Luke's University Health Network. To learn more about this extraordinary program, click on the link below. Video courtesy of Rodale Institute Institute in partnership with St. Luke’s University Health Network.

On Tuesday, students of Erie's Public Schools began receiving breakfast and lunch through a new bus pick up program scattered throughout the city. The program will be offered while students are learning remotely from home. For more information, click on the link below from Erie News Now.

We are proud to partner with all involved in this project at Kaleida Health and Buffalo Niagara Medical Campus. To learn more, check out the video below.

It's starting to get colder here in the northeast and we're diving spoon first into this Black Bean & Butternut Squash Chili Bowl from Delaware County Memorial Hospital (DCMH) It's comfort food magic in celebration of national squash month.

Ghouls, ghosts, and ghastly good eats were on the menu for Halloween at our colleges and k-12 school!

Students at Niagara University recently took time out of their busy day to recognize and thank our Metz Dining at Niagara University team members for their hard work and dedication to the university's community. To read more about the event, click on the link below.

Happy Halloween week! Ever wonder what's the most popular Halloween candy in your state? Check out the link below and buy accordingly.

While the school day may not feel familiar for our younger guests, at least lunch still says Metz Served Here!

The team at Erie County Medical Center transformed their salad bar into a Farmers Market for their guests. Options include seasonal produce as well as seasonal treats like candy apples and apple cider. In addition to bringing the market to our guests, it is also self-sustainable. Any items that don't sell are used by our kitchen so nothing goes to waste!

Each October our teams commemorate Breast Cancer Awareness Month with special pink ribbon treats or fundraising promotions in our retail locations.

Local friends of The Ringling were invited to dine with us on Monday, and again today, for a mock service event in preparation for Wednesday's grand opening of the Ringling Grillroom. In addition to trying our new menu and providing feedback to our team, our guests also supported The Ringling's Where Everyone Belongs (WEB) outreach program. Thank you again to our guests for their support and congratulations to our team!

Mark Tranguch, Penn State director of Housing and Food Services, said, We really focused on giving Penn State Wilkes-Barre students what they were looking for, including more of a Penn State feel in the dining center. Our students were looking for different menu selections and special choices such as holiday-themed meals, and we’re glad to be able to offer those now.

To read more about how we're adapting to changes in on-campus dining across the country, click on the link below from the Times Leader.

Our TGI Fridays locations are partnering with No Kid Hungry to end childhood hunger. Visit any of our locations in Pennslyvania (Wilkes-Barre, Dickson City, Williamsport, Bethlehem, Mechanicsburg, Quakertown) or New Jersey (Turnersville, Tom's River, Manahawkin, and Brick Twp) and when you donate* to No Kid Hungry, you will receive a coupon to use in November as a token of our appreciation. *Dine-in only

Charles DeLeva, executive chef at St. Luke's University Health Network Anderson Campus, talks about how produce from an organic farm located on hospital property benefits his dining program and his customers on Food Management's One On One Podcast. Click on the link below to listen.