menu development

Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
fauquier veggie stack
Turn taste up a notch with fresh spices and cooking techniques.
rice pudding spoon
Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.
idexx laboratories culinary fusion cafe
Customizable salad and pizza stations make Idexx lunches a collaborative experience.
The facility says its food supplier is only providing eggs if they have been a regular item on the purchase order for at least six months.
Mealtime management, nutrition, lighting and noise all play factors in whether a senior with dementia will have a good dining experience at a senior living facility.
Utah has pledged to serve fresh, local food to anyone eating on campus, not just athletes, by 2020.
Recently, more than 100 healthcare representatives gathered for a forum in Madison to discuss improving nutrition in their cafeterias.
UMass’ annual conference explored how preferences are changing in the sector.
If McDonald’s is Fast Food 1.0 and Chipotle is Fast Food 2.0, what is Fast Food 3.0?

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