menu development

A refreshing and tasty drink in the heat, this is a fresh lemonade with the juice from fresh cherries.
A short rib so tender the meat falls off the bone. Slow cooking in an aromatic stock is responsible for the full-bodied flavor.
Higher-ups addressed longtime food complaints after taste-testing the menu themselves.
A bit of Mexican flair enhances a childhood favorite in this macaroni and cheese dish with chili powder, chorizo and sharp cheddar and pepper jack cheeses.
frozen raspberries
Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.
craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
wurster west may 2016
UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award...
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...

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