menu development

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.
Steak Nuevo Latino
This steak sizzles with Latin flavor. The spicy steak is paired with roasted peppers and fried plantains for an authentic taste treat.
New concepts being added at the university include Star Ginger, an Asian fusion spot developed by award-winning chef Mai Pham.
bbq baked potato
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
One of the reasons behind the push is to keep more purchasing dollars in the state.

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