menu development

dancing fruit happy
Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. ...
ticket stubs
Every week, Acadia's cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone...
sam kass talking menu directions
The former White House nutrition advisor addresses how to model healthy eating and one food-related issue facing the country.
three sisters salad
A revamped North American tribe recipe, Three Sisters Salad is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.
chili spaghetti
Iconic dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. How are chefs adapting popular recipes and bringing them to schools?
uconn gluten free bakery
Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.
The Harvest Grain Bowl served in the Central Table Café at University of Miami Medical Center features farro, quinoa, barley, kale, braised beets, roasted mushrooms and pumpkin seed pesto.
The three-day trial run aims to raise awareness about veganism and show how a vegan eatery could operate on campus.
Blending mushrooms with ground beef gives this bowl a more plant-forward spin.
The cafe’s global menu is a result of faculty and student requests.

Pages