menu development

Here are three currents that could splash into college foodservice and other noncommercial sectors.
A new list ranks C&U foodservices’ top rivals for late-night orders.
achiote grilled fish
While only 6 percent of seafood entrees populate fast-casual menus this year, consumers are craving more seafood and healthier options.
Sunrise Senior is the first in that segment to participate as a national partner.
Officials say the machines are an alternative to offer such options as salads, yogurts and sandwiches outside of cafeteria hours.
Pittsburg Unified School District’s Matt Belasco recently received an award for creating “California Thursdays,” in which districts use their joint purchasing power to buy healthy, regionally grown...
shrimp etouffe
This recipe was inspired by Chef Krupp’s time spent honing her skills in New Orleans. While a classic etouffee is made with crawfish, this version uses shrimp.
Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?...
The FSD Chefs’ Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts...
Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Chefs' Council shares the trends that will be shaping their menus in 2016...

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