Continue to Site >>>

menu development

Operations

Reduce waste with proper ordering, storage

 By John Morell on Jun. 15, 2016

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Operations

How foodservice operators are keeping up with the demand for transparency

 By Dina Berta on Jun. 15, 2016

For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

Menu

Foodservice's role in healing

By FSD Staff on Jun. 15, 2016

Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.

Steal This Idea

Collaborate with peers to share ideas

Jun. 15, 2016

The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.

Menu

What is 'clean' eating, anyway?

By Kelly Killian on Jun. 15, 2016

The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Menu

Salad bars grow up

By Kelsey Squire on Jun. 15, 2016

To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.

Design

Designing concepts that engage diners

By Alaina Lancaster on Jun. 15, 2016

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how ...

Operations

Clean label takeaways

By Dina Berta on Jun. 15, 2016

It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say.

Menu

Spicing up fish tacos

By Patricia Cobe on Jun. 14, 2016

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

Design

Holler & Dash: Targeting a new generation

By Kelsey Squire on Jun. 14, 2016

Cracker Barrel is trying to broaden its reach and capitalize on a prime segment for growth by launching an entirely new fast-casual concept, Holler & Dash.

  • Page 110