Spring has sprung in the non-commercial foodservice world, as operators embrace the fresh and nostalgic flavors of the season. This issue’s cover star, the strawberry, heralds the arrival of warmer weather as it lends seasonal flair to shakes, pastries and cocktails. Meanwhile, hydroponically grown greens and herbs promise a better-for-you salad. And a seasonal pastime — a day at the ballpark — gets a comfort food twist. Explore the full issue for the latest on these and more trends, brought to you by Food Management’s senior executive editor Tara Fitzpatrick, senior editor Mike Buzalka and the rest of the contributing FM team.