menu development

Chef Perrini tops beef sliders with thin wedges of crisp baked potatoes, then treats them to classic garnishes of sour cream, grated cheese, chives and cooked bacon.
At Bareburger, a growing better-burger concept, chef Levin mixes ground boar with fresh oyster mushrooms and white mushrooms, seasoning the blend with ginger and tamari.
At Sweet Basil, chef Anders forms ground lamb into slider-size patties, then tops the grilled mini-burgers with two onion preparations, mustard sauce and pickles.
Pickled red onions, housemade spicy ketchup and a meat patty that combines equal parts ground brisket, short rib and sirloin set this burger apart.
kale quinoa salad
With all the hype around probiotics, the Cancer Treatment Centers of America created a daily dish that incorporates probiotics in addition to prebiotics.
chicken dinner
For the last three years, School District of Holmen has hosted an event called Winner, Winner, Chicken Dinner, in cooperation with the Future Farmers of America.
food symbols allergens
To make safe food as accessible as possible for guests with allergies, Carnegie Mellon University is creating an allergy-friendly kitchen.
K-12 operators have a fight on their hands: hiring, training and retaining the best teams possible. For an update on these issues, here is the 2017 K-12 Census.
meatloaf slices plate
Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.
granola bars
Where possible, Georgetown Public Schools makes grab-and-go items reimbursable. If they are serving a fruit and milk smoothie, they let students take a granola bar.

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