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menu development

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Delaware North's restaurant DNA drives menu development

 By Patricia Cobe on Sep. 19, 2023

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

Menu

Chefs turn to fungi to plot the future of plant-based menus

 By Patricia Cobe on Sep. 18, 2023

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

Menu

Recipe report: Showing off fall vegetables

By Patricia Cobe on Sep. 13, 2023

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

Operations

4 reasons to attend MenuDirections this year

By FSD Staff on Sep. 08, 2023

The October conference from FoodService Director and its parent company offers unique opportunities for on-site operators from all segments.

Menu

Recipe report: Football fare

By Patricia Cobe on Sep. 06, 2023

Football season is underway, and food is as much a part of game day as the action on the field.

Menu

Recipe report: Grab-and-go fall lunches

By Patricia Cobe on Aug. 31, 2023

As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run.

Menu

Recipe report: New takes on tacos

By Patricia Cobe on Aug. 23, 2023

Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for some new twists.

Menu

Eurest partners with women-owned suppliers to launch Cool Chix

By Patricia Cobe on Aug. 18, 2023

The chicken nugget concept debuts at 1,600 corporate cafes ahead of Women’s Equality Day.

Menu

Recipe report: Fruit goes savory for summer

By Patricia Cobe on Aug. 17, 2023

Sweet summer fruits like peaches, berries and melon most often end up in desserts and baked goods. But these seasonal favorites can shine in savory applications, too.

Foodservice Operation of the Month

How St. Luke's Home feeds those in need on a budget

By Julianne Pepitone on Aug. 15, 2023

Executive Chef Sal Miramontes and his staff find ways to delight residents, even when funds are tight.

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