menu development

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.
healthy minestrone soup
To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.
rotisserie chickens spits
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.
rotisserie pig
Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.
With real estate tough to come by, restaurants and bars are popping up in some nontraditional places. One of the newest is Danny Meyer's GreenRiver...
The average budget is now over $1 million, according to the Collegiate and Professional Sports Dietitians Association.
The ban of all pig products impacts more than 200,000 inmates.
With its new openings, the coffee and baked goods chain now have more than 75 restaurants on campuses throughout the United States.
The farm-to-table trend has taken a hold of hospitals and elder care facilities in and around Milwaukee.

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