menu development

Bowdoin College and Northwestern University top the Thrillist list of the best college and university dining halls in the country.
Bertrand Weber, director of Minneapolis Public Schools' culinary and nutrition services, says kids should be required to include fresh produce in their diets and schools should move away from...
Lockwood School officials say they’ve encouraged the activity part of fighting obesity by adding breakfast in the classroom, sparing students the choice of either eating before school or playing...
Students in Seminole and Orange county schools will be served mostly anti-biotic-free chicken, a new macaroni and cheese recipe and a new selection of breads that include pretzel rolls and ciabatta.
After a coalition of food, farming and advocacy groups urged UMS to purchase more locally sourced products, the university has announced it will purchase 20 percent of food served on six of the seven...
In an effort to diversify its meal options, the university has introduced a wider selection of fruit to serve as yogurt toppings at breakfast, a daily rotating sandwich bar in place of a former fixed...
Duke University students are reacting positively to the new additions, including Dame’s Chicken and Waffles, says Director of Dining Services Robert Coffey.
What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.
Brunch week, Mexican- and Italian-themed food, and a baked potato bar are concepts that Washington County Public Schools will offer for lunch this year on a revolving basis.
This fall, Petersburg City Public Schools is implementing the Breakfast in the Classroom program at three elementary schools.

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