menu development

The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
The truck, which will travel through the district four days a week, recently took a test run.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.
usc asian remodel
USC shared photos of both the new Fertitta Cafe and a revamped version of the business school’s Popovich Cafe, and chatted about the thought process for both.
sandwich sub
At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub...
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

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