menu development

The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.
The truck, which will travel through the district four days a week, recently took a test run.
Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.
sandwich sub
At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub...
induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
health food medicine stethoscope
Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.
quinoa bowl
In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.
ranch dressing chicken fingers
Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

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