menu development

frozen raspberries
Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.
craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
wurster west may 2016
UC Berkeley sought a vendor to lease and reconcept its cafe Ramona's and selected chef Charles Phan, whose restaurant Slanted Door won a James Beard Award...
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
muse school produce
Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.
pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...
sweet pea ravioli
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...
At Not Your Average Joe’s, a regional New England chain, creative casual cuisine is the draw. These chicken tenders, which feature a tropical flavor twist, star on the appetizer menu.
nacufs show floor
The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.

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