menu development

vegan salad
Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required...
philly cheesesteak
To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.
cafeteria tray line
Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.
If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
When it comes to capturing the attention of America’s young consumers, Starbucks reigns supreme, according to Piper Jaffray’s Fall 2015 survey of 9,400 teens.
50 great ideas
Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.

Holiday events are a time for cheer—and can be a huge revenue driver at noncommercial operations. But with those additional diners come additional turkeys.

spinnerie chickens main
Spinnerie adapted a slow cooking method to a high-volume, quick-service environment, through a combination of efficient prep methods and rotisserie ovens.
churro smores
Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.
Research published in the Journal of the Academy of Nutrition and Dietetics suggests that the placement of healthy items can make a huge difference in how likely students are to eat them.

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