Quest Food Management Services

10/15/2026

National School Lunch Week is in full swing! 🎪

The Quest team at Barrington 220 School District brought this year's "Cafeteria Circus" theme to life with festive decorations and fun in the cafeteria.

Led by the School Nutrition Association, National School Lunch Week celebrates the important role school meals play in students' lives. We're proud of our Quest team members who make mealtime memorable and bring a little extra joy to the school day.

10/08/2026

Introducing Greyhound Noodle Co., a new ramen bar concept now serving students at University of Indianapolis 🍜

Designed with students in mind, this made-to-order dining station features fresh, flavorful, and fully customizable ramen bowls. Guests can build their perfect bowl by choosing their base, protein, and noodle, creating a meal tailored to their individual tastes and preferences.

Quest is proud to partner with UIndy to bring innovative dining experiences like Greyhound Noodle Co. to campus.

10/06/2026

When Quest partnered with the University of St. Francis, the goal was to enhance the dining experience through systems that prioritized quality and consistency. By refreshing menus and expanding dining options, Quest has helped create an experience that reflects the values and personality of the campus. See how the partnership is making an impact:

When Quest partnered with the University, the goal was to enhance the dining experience through systems that prioritized quality, consistency, and engagement.

10/05/2026

Local flavors are shaping the dining transformation at University of Missouri-St. Louis!

Our partnership with UMSL is bringing local St. Louis vendors into the campus dining experience, including Kaldi’s Coffee Roasting Co., Bakers Pride and Drunken Fish.

The revitalized program also includes six new made-to-order concepts at The Nosh, with options ranging from scratch-made comfort food and smash burgers to tacos, burritos, customizable pizzas, deli sandwiches, grain bowls and more.

We’re continuing to listen to students and connect with local partners as the program grows.

Thank you to St. Louis Magazine for highlighting the work happening at UMSL!

The University of Missouri–St. Louis has partnered with Quest Food Management Services to revamp the school’s dining services. The partnership seeks to address past student concerns while introducing made-to-order concepts. The new dining offerings are intended to reflect the spirit of the UMSL ...

10/02/2026

We’re excited to see our partnership with two-time James Beard Award-winning Chef Sarah Stegner bringing fresh, original recipes and local ingredients to schools across Chicagoland.

As our Director of Vision and Innovation Daniel Warrillow shared in the article, “We are building relationships first.” From local farm partners to students and families, connection is at the center of this program.

Thank you to Benita Gingerella and FoodService Director magazine for spending time with us at Libertyville High School and highlighting this work.

Read the article:

Chef Sarah Stegner is working with the foodservice provider to create monthly farm-to-school recipes for Chicago-area students.

10/01/2026

A great few days at the NACAS 2026 C3X Annual Conference & Expo at McCormick Place in Chicago! We loved meeting higher education leaders and business partners and connecting with people across the industry about the future of campus experiences.

Thank you to everyone who stopped by the Quest booth, met with our team, and sampled delicious food from our amazing chefs. Until next time!

09/30/2026

Students have more expectations than ever when it comes to dining. Variety, quality, flexibility, convenience, and a dining experience that feels relevant can all influence whether students choose to participate.

At Quest, we help K–12 and higher education institutions create student-centered dining programs through menu innovation, feedback, engaging programming, and thoughtful presentation. Check out our latest blog post to learn proven strategies for making dining more appealing and accessible for today’s students.

Discover proven strategies to increase student meal participation through menu innovation, feedback, and engaging dining experiences in schools.

09/25/2026

September 25 is National Food Service Workers Day and we’re taking a moment to recognize the incredible people who bring our mission to life.

The Quest team thanks all of our food service team members for their dedication and hard work that makes an impact every day. From preparing and serving great food to creating welcoming spaces for our students, clients and guests, their work truly makes a difference.

09/24/2026

Quest is proud to partner with Barrington 220 School District to help bring student-created food truck concepts to life.

As part of the district's vision for hands-on culinary and entrepreneurship learning, students developed original food truck brands complete with creative names, logos, and menu ideas.

This fall, those concepts debuted at football games, giving the community a chance to experience the students' creativity firsthand. From “Puppy Tacos” to “Polish Girls Desserts,” the imaginative menus showcased the creativity and entrepreneurial spirit of Barrington students.

We're grateful to our team for helping showcase these student ideas and support a unique learning experience.

Take a look at the creative menus developed by Barrington students. 👏

09/23/2026

Chef Spotlight: Destane Harris | Chef Manager, Lycée Français de Chicago

After discovering her passion for cooking in high school and exploring several other career paths, Chef Destane Harris returned to the kitchen and earned her degree in culinary arts.

Since then, Destane has worked across fine dining, college campuses, cruise ships and culinary education. One of the defining experiences of her career came when she was selected to move to Paris, France to work as a chef, expanding her culinary perspective and exposing her to new techniques and flavors.

In 2018, Destane took her skills to the screen, competing on The Great American Baking Show: Holiday Edition in London, England where she advanced to the semifinals and gained experience alongside some of the country's top bakers and pastry professionals.

Destane now brings her international experience to the school community as the Chef Manager at Lycée Français de Chicago.

Great dining programs start with great chefs.