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menu development

Operations

Top takeaways from the School Nutrition Association’s Annual National Conference

 By Dana Moran on Jul. 16, 2015

Here are the four biggest takeaways from spending three days in the company of our nation's lunch ladies (and gentlemen).

Operations

New dining standards proposed for skilled-nursing facilities

 By Bianca N. Herron on Jul. 15, 2015

The proposed changes reflect a growing trend in senior living—to provide a greater variety of foods that are made with higher-quality ingredients and that cater to residents’ religious and cultural preferences, as well as their nutritional needs.

Operations

Hospital revamps food-delivery service

Jul. 14, 2015

Vidant Medical Center is offering a new program called “At Your Request,” a hotel-style room service where patients can call a center at any time during the day, hear all of the meal options and order the items they want.

Operations

18 best college dining halls

Jul. 14, 2015

BestColleges.com has ranked the 18 best dining halls in the nation according to taste, health and dietary preference.

People

3 questions: Michelle Bernstein

Jul. 13, 2015

Michelle Bernstein describes what goes into creating a menu for cancer patients, how people have reacted and what's next for Joe DiMaggio Children's Hospital.

Menu

Blending breakfast in a glass

By Marygrace Taylor on Jul. 13, 2015

As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.

Operations

Grills on the go

By Katie Fanuko on Jul. 13, 2015

Though industrial grills are his go-to for high-volume events, Lyman Graham likes the versatility of home grills for smaller catering gigs.

Operations

New Hampshire school drops NSLP as food fight continues

Jul. 13, 2015

Starting this fall, Londonderry High School will offer a new cafeteria menu that officials hope will increase appetites and revive declining sales.

Steal This Idea

Cooking risotto under pressure

Jul. 13, 2015

Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.

Menu

Top 5 ballpark foods of 2015

Jul. 13, 2015

For deep-fried delicacies this summer, diners need look no further than their local baseball stadium. Here’s a roundup of 2015’s best new ballpark foods.

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