menu development

This fall, new beef dishes—a taco and beef chili—are part of Oakland Unified School District’s “California Thursdays” school lunch initiative, a statewide program with the goal of bringing locally...
Chefs for Wichita USD 259 spent months planning dozens of new breakfast and lunch menu items for the upcoming school year, including veggie alfredo, twisted cheese breadsticks and teriyaki chicken...
The university’s newly renovated Garden Commons dining hall features a salad and fruit bar, Asian and Italian food stations, and a grab-and-go convenience store.
A soon-to-be-published study shows that students may choose a smaller portion if coupled with a modest prize.
peaches
Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen tried a different approach.
notre dame catering jet tila
When the University of Notre Dame Food Services rolled out its new catering program in 2014-15 school year, the staff got creative to spread the word.
Despite the proximity to St. Louis and Kansas City, Chicago-style barbecue is not a thing. And yet barbecue concepts do just fine here, as it is everywhere.
catering table spread
Competition from outside catering operations forced the University of Notre Dame to take a close look at its own services and up its catering game.
bi bim bop roti dip
The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.
sandwich sriracha
When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.

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