menu development

A new study shows C&U foodservices are facing increased competition from off-premise choices, particularly fast-casual restaurants. But there are defenses.
As young people become more health conscious, they are paying serious attention to dining options when considering where to spend four years of their lives.
The three-day dive into ways of fostering health and sustainability yielded what one speaker termed a “bowl of noodles” of foodservice ideas and issues.
A district is considering opting out of the National School Lunch Program due to costs and worries that the calories aren’t enough for student athletes.
chili dog
After the game, students are allowed to use their meal plans to come into our dining halls, and we serve nachos and chili cheese dogs.
Congressional Republicans are renewing their fight to roll back first lady Michelle Obama’s prized nutrition standards for school meal programs.
Nonprofit Wellness in the Schools reallocates lunch budgets for 60 New York City public schools to recipes developed by Chef Bill Telepan and his staff.
barley wild rice pilaf pomegranate
Barley adds variety to this wild rice pilaf while pomegranate seeds and a cruch and pop of flavor.
San Francisco General Hospital and Trauma Center will no longer sell or provide any sugar-sweetened beverages on campus, but offer healthier drinks.
The health group is fighting back against special interest groups that are lobbying Congress to roll back requirements of the Healthy, Hunger-Free Kids Act.