menu development

Enhancements include modernizing and expanding the national park’s dining services.
Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap...
winner winner chicken dinner
Holmen’s K-12 school district offers a healthy and tasty way to cook chicken. The blend of paprika, oregano, cumin, garlic and cayenne has kid appeal.
falafel waffle
The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter is cooked on a waffle iron.
mai bowl
This build-your-own bowl nails the customization trend. Diners can choose from an endless assortment of protein options, add rice or noodles and choose plenty of vegetables.
The report also found that fewer than half of the university’s campuses offer programs for food-insecure students.
The truck is reportedly the first of its kind.
The school’s dining services will work with Menus of Change University Research Collaborative to create more sustainable, plant-forward diets for students.

Pages