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menu development

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Building a better salad bar

 By Kate Parham Kordsmeier on May 10, 2014

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

Menu

Three Takes On: Fried chicken

 May 10, 2014

Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies."

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Bowling Green State University's Black Swamp Pub & Bistro

May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

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Doing more with melons

By Lindsey Ramsey on May 10, 2014

Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

Operations

Mulling over millennials

May 10, 2014

Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association Annual Expo in March.

Operations

2014 Silver Plate: Sandra Ford

By Becky Schilling on May 10, 2014

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

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How five schools are doing with new lunch rules

May 09, 2014

Two years in, schools are having mixed success putting new healthier school lunch rules in place.

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Taking back the shaker

By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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Minneapolis schools receive $550K grant to improve school lunches

May 08, 2014

Over the years, school lunches have gotten a bad reputation. But recently, there have been many new efforts to improve the taste and nutrition of cafeteria food.

Operations

AHF announces Culinary Competition finalists

May 08, 2014

Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.

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