menu development

veggie balsamic pizza
School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.
smaller portion eurest fuel program
A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
egg waffle
Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.
This year, fans of the concept, who have made its runny-egg signatures an Instagram staple, will be able to hit up Eggslut’s first brick-and-mortar locations.
The Terrace at Oregon State University's Reser Stadium will make its debut this fall...
Buena Vista Steak Club
The Buena Vista Steak Club features sauteed Philly-style steak strips, chimichurri sauce, black-bean aioli, sliced pickles and melted Gouda on a Cuban roll.
sodexo sesame street mushrooms
All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.
Roasted Sunchokes
Chef Qui infuses roasted sunchokes (aka Jerusalem artichokes) with Japanese flavors by marinating the roasted root vegetable in soy sauce, kombu (a type of seaweed), bonito flakes and ginger.
Korean Lettuce Cups
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.

Pages