menu development

Patients at Twin Cities Community Hospital can order from a menu, have their meal cooked-to-order and then have the executive chef come check to see how everything turned out.
fish salmon peppers healthy
An FSD shares how to hedge some of the issues when introducing healthier menus.
The Bureau of Prisons didn’t provide any reasons for the quick about-face.
Stanford University students want the new dining hall to serve vegan food with one meat entrée per meal in halal and kosher form.
The fast-casual restaurant will begin serving students in the university’s new dining hall in June 2016.
A new study by the General Accountability Office finds participation rates declining.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
kimchee
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
lentil dish web
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

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