Tag: menu development

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Chef Moro adds a healthy twist to a chicken-fingers plate by creating a ranch-style dip made with a yogurt base and roasting brocc
This vegetarian sushi variation substitutes farro for rice but features the same flavor profile as popular sushi rolls.

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.

An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools.
“This is our most popular item at our Creative Corner,” says Bill DeCicco, director of food and nutrition at the Mayo Clinic.

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