menu development

bus stop cafe
Sara Gasiorowski was honored at our MenuDirections conference in Jacksonville, Fla. Here are her picks for some of The Best ideas in her operation.
chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.
kid fruit salad
FoodService Director’s Chefs’ Council members answer, “What’s the most surprising foodservice lesson you’ve learned from your K-12 diners?”
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
While the fight to address school nutrition standards and increase funding drags, school foodservice directors are struggling to hold off challenges.
school lunch cafeteria tray
Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).
senior couple eating meal assisted living
Here’s what a resident millennial singer who moved into a retirement community had to say about how college and senior living dining segments compare.
greek quinoa dish
Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...
Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

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