menu development

avocado edamame wrap
Vegetarian wraps made with thin lavash bread tap into two top trends: healthy plant-based menu items, and Middle Eastern and Mediterranean cuisine.
baked samosas mint chutney
During the NRA’s World Culinary Showcase, cookbook author and TV host Aarti Sequeira taught attendees how to make a quick mint chutney.
Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago...
Check out five trends shaping the next year in noncommercial foodservice.
california gazpacho walnuts
This chunky, chilled tomato-based soup is a wonderful accompaniment to grilled cheese or panini sandwiches.
The expansion follows successful pilot programs at two elementary schools and one high school.
In an effort to improve patient satisfaction, the University of Mississippi Medical Center has chosen Morrison Management to provide foodservices at its three hospitals.
mango shrimp avocado appetizer
The combination of mango, avocado and shrimp makes this dish fresh and flavorful.
Since the program’s implementation in 2013, one district has used $77,000 from its reserve fund annually to break even.
citrus ceviche
This sweet and spicy ceviche is made with salmon, shrimp, scallops and whitefish as well as green and gold kiwifruit, and lime and orange segments.

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