menu development

The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
food truck students
Beyond the basic rules of operating a truck safely, laws for mobile eateries vary, so check all local ordinances before proceeding with a food truck.
mushroom stem assortment
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
vegetable variety
Every March, to celebrate National Nutrition Month, Windham Raymond School District makes its way through the alphabet by featuring produce from A to Z.
hand ice cream scoop
From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.

When Deputy Editor Dana Moran was a student at Vista Middle School in Ferndale, Wash., the ultimate status snack was a big cookie—which is no longer menued.

hake fish plate
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."...