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menu development

Operations

Biloxi schools’ menus feature locally grown items

 Oct. 13, 2014

Cafeteria food has taken on a fresh, new twist in the Biloxi School District. This week, Biloxi schools are serving dishes that feature products grown in Mississippi.

Operations

Sandwiches, salads top lunch favorites’ list

 Oct. 13, 2014

Sandwiches with lunchmeat and salads were the top two lunch items, according to a new survey commissioned by Davidson's Safest Choice Pasteurized Eggs.

Operations

New app helps Boston University students find out what’s for lunch

Oct. 13, 2014

BU Food, an app that was released in the iTunes store at the beginning of September, is the brainchild of Santiago Beltran (ENG’17) and Darryl L. Johnson (ENG’17).

Menu

Signature Series: Salads

By Paul King on Oct. 13, 2014

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

Operations

PA district finds success with new dinner program

Oct. 13, 2014

The dinner program, free to all children 18 and under who live in the district, started in September. In a little over a month, the district has served an average of 100 students per day and has had to extend dinner hours until 5 p.m. to accommodate the increased number of participating students.

People

Vince Zangardi

Oct. 13, 2014

Vince has made a difference by using creative ideas like food history education and menu item comparisons to help staff understand foodservice and their jobs better.

Menu

On the Eastern front

By Marygrace Taylor on Oct. 10, 2014

Most of the ingredients in Eastern European dishes are simple and feel familiar to customers. But if a recipe calls for something that simply won’t play well, most operators have no problem tweaking a recipe.

People

Confessions of Vinnie Livoti

Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

Menu

Three Takes On: Burgers

Oct. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Burgers.

Menu

Bowling Green opens dedicated vegan concept

Oct. 10, 2014

Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.

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