menu development

A soon-to-be-published study shows that students may choose a smaller portion if coupled with a modest prize.
bi bim bop roti dip
The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.
sandwich sriracha
When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.
zucchini
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
goji berries
Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.
peaches
Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen tried a different approach.
notre dame catering jet tila
When the University of Notre Dame Food Services rolled out its new catering program in 2014-15 school year, the staff got creative to spread the word.
Despite the proximity to St. Louis and Kansas City, Chicago-style barbecue is not a thing. And yet barbecue concepts do just fine here, as it is everywhere.
catering table spread
Competition from outside catering operations forced the University of Notre Dame to take a close look at its own services and up its catering game.
pulled pork bacon burger
Operators must balance classic fare with creative meals for hungry customers at stadiums, theme parks and zoos. They must innovate and improve classics.

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