Tag: menu development

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Vince has made a difference by using creative ideas like food history education and menu item comparisons to help staff understand foodservice and their jobs better.

An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools.
“This is our most popular item at our Creative Corner,” says Bill DeCicco, director of food and nutrition at the Mayo Clinic.
“Forbidden Rice Salad is a top seller at Market 64,” says nutritionist Elizabeth Shaw, R.D.

I wrote a manual to spell out how we should be purchasing food to help us improve the health of our patients and employees.

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