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menu development

Steal This Idea

Update pureed program with fresh add-ons

 Jun. 17, 2017

Home of the Good Shepherd has stepped up to the challenge of creating appetizing and visually appealing modified meal options through its puree program.

Operations

Squeezing profits from water

 By Jill Failla on Jun. 15, 2017

About three in 10 consumers are increasingly drinking water at restaurants for health reasons, shows Technomic’s Beverage Consumer Trend Report.

Operations

Take outdoor dining beyond the barbecue

By Lisa Arnett on Jun. 15, 2017

Tapas stations, fire pits and crawfish boils are all on the table. 

Workforce

How operators are staying productive over the summer

By Benita Gingerella on Jun. 15, 2017

School FSDs share how they’re making the most of the upcoming months. 

Operations

Indulgent buzzwords can lead diners to healthier food choices, study finds

By FSD Staff on Jun. 15, 2017

Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

Menu

Tips to create globally inspired kosher dishes

By FSD Staff on Jun. 15, 2017

An executive chef shares what he’s learned when it comes to inventive kosher fare.

Menu

Eureka! Searching for an aha moment

By Dana Moran on Jun. 15, 2017

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

Menu

Pizza takes shape for breakfast

By Patricia Cobe on Jun. 15, 2017

At Corning, Inc. in Corning, N.Y., lunch includes a rotating selection of toppings on personal-size pizzas, including classics like pepperoni and tomato-mozzarella, as well as more upscale ingredients, says Mike Osborne, dining services supervisor. 

Menu

Cuban food goes mainstream

By Jill Failla on Jun. 14, 2017

Operators create riffs on classic menu items as relations with the U.S. warm up.

Operations

4 stealable ideas to power up college dining

By Patricia Cobe on Jun. 14, 2017

A recent culinary conference provided much food for thought—and action.

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