menu development

FSD PEPPER
It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say...
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
man ideas
The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.
pret a manger salad
Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.
salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
olympic athlete feeding tables
As associate director of food and nutrition services for the U.S. Olympic Committee, Terri Moreman leads foodservice at the U.S. Olympic Training Center in Colorado.

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