menu development

veggie shaker container
Huraon Valley Schools has kitchens without backflow preventors or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
salad chef
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.
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
olympic athlete feeding tables
As associate director of food and nutrition services for the U.S. Olympic Committee, Terri Moreman leads foodservice at the U.S. Olympic Training Center in Colorado.
peppers jars
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.
chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
kellie piper headshot
Australian native Kellie Piper inherited her love for food from her chef father, and started her career in hotels and restaurants in the San Francisco Bay Area.

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