menu development

lucretia chancler
Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition.
chefs council spread
We’re back with next year’s menu forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice.
sushi plate
Sparrow Hospital wanted to add sushi, but that’s not really its director's expertise. So she found a local company that offered to put three sushi chefs on-site...
coffee barista
How do you keep customers buying coffee on-site rather than drifting out the door to that big-name coffee chain down the street? Here are some best practices.
spilled coffee beans glasses
Select U.S. cafes will give up counter space to serve creamy, nitrogen-infused java made from a cold-brew base. How did nitro become the hottest new thing in coffee?
recipe revamp chicken soup
Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.
This coarsely pureed corn soup has a cayenne zing, enhanced with sweet cubes of fresh avocado.
The schools offering breakfast are seeing fewer tardies, absences, nurse visits and classroom interruptions.