menu development

From unconventional spins on vegetables to new ways to deliver customization, these are the ideas we will long remember from this year's culinary conference...
lunch cafeteria tray
FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.
healthy breakfast oatmeal fruit
The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces. ...
P.S. 244 Elementary officials say it’s the first public school in the country to serve only vegetarian lunches.
chefs council
Here are the new culinary terms overheard at MenuDirections from directors shaping the future of menus.
Sloan Park has copied Wrigley Field’s Hot Doug’s set up and will change sausage varieties every five games.
mediterranean naan salad
For a twist on a Greek salad, the Chartwells team tosses warm naan bread spread with tzatziki sauce into the bowl. It adds texture and flavor to the mix.
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.

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