menu development

Its new superfoods bar seeks to provide more items for athletes and students with dietary restrictions.
These beef short ribs are marinated overnight in Asian spices, then grilled and re-coated with reserved marinade. Make the dish into a complete meal by serving with kimchee and sesame spinach.
Many chefs rely on root vegetables as their produce pick for winter menus. Carrots are a smart choice, as they perk up both the color and flavor of dishes.
Menu items from the Blaze Pizza chain will now be served in select Sodexo venues.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

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