National Enchilada Day and Cinco de Mayo: Why Enchiladas Continue to Resonate in K-12
May 5 brings two recognitions that naturally belong in the same conversation: Cinco de Mayo, honoring Mexican heritage and history,…
The Minions Are on the Move!: A Proven Program Expands into Foodservice
Foodservice operators are constantly balancing two priorities: meeting nutritional and operational requirements while keeping menus engaging enough to drive participation.…
Celebrate National Tamale Day with Fresh Spring Flavor (and a Limited-Time Tamale Promo)
March 23 marks National Tamale Day, a celebration of one of the most iconic foods in Mexican cuisine. While tamales…
Start The Day Strong: Why Breakfast Programs Matter
As National Breakfast Week approaches in March, January is the strategic moment for foodservice leaders to evaluate breakfast performance, participation…
Four Generations of Craftsmanship: Why Reliability Still Defines the M.C.I. Foods, Inc. Advantage
In a foodservice environment where budgets tighten, labor fluctuates, and demand rarely slows down, operators rely on suppliers who deliver…
What Students Actually Look for in a School Lunch
Martin Luther King Jr. Day is a reminder that meaningful service is steady, not occasional. Dr. King’s work emphasized dignity,…
The Ancient Origins of Tamales – And Why They Still Matter in Modern Food Service
As the holiday season arrives, tamales take center stage in celebrations across many communities. For generations, families have gathered together…
Planning for a Better 2026-27 School Lunch Program—Now
Planning for a Better 2026-27 School Lunch Program—Now K-12 nutrition teams are balancing two priorities for 2026: meeting new USDA…
From Family Tables to Foodservice Trays: The Tamale’s Journey
Some traditions are too good to stay local. Tamales—once found mainly in family kitchens and corner markets across Latin America—are…