menu development

chicken tenders
By limiting the supply of certain dishes, like Yale University did when it slashed chicken tenders, operators have created a demand—and also hype.
kellie piper headshot
Australian native Kellie Piper inherited her love for food from her chef father, and started her career in hotels and restaurants in the San Francisco Bay Area.
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.
FSD PEPPER
It's not just millennials. The rising public interest in clean food is not expected to subside anytime soon, industry observers and foodservice directors say...
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.
The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables. ...
cauliflower bowl
Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.
vegetable ceviche
Sweet and crunchy vegetables are tossed with the enhancing ingredients - cilantro, lemon, garlic, and onion - which give ceviche its pleasing gusto.
blueberry shrimp edamame salad
For this dish, mixed salad greens are tossed with warm shrimp, walnuts, edamame, and blueberries, sprinkled with feta cheese and drizzled with Lemon Vinaigrette.
So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.

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