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new concepts

Menu

2015's top menu stories

 By Patricia Cobe on Dec. 22, 2015

Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.

Operations

University’s new nutrition bar fuels student-athletes

 By FSD Staff on Dec. 18, 2015

Penn State’s nutrition bar, located in the renovated Lasch Football building, serves up high-protein snacks.

Design

Spinnerie relies on rotisserie to run speedy operation

By Emilie Zanger on Dec. 15, 2015

Spinnerie adapted a slow cooking method to a high-volume, quick-service environment, through a combination of efficient prep methods and rotisserie ovens.

Operations

50 'great ideas' from restaurants

By FSD Staff on Dec. 15, 2015

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.

Operations

Bringing family dining to the cafeteria

By FSD Staff on Dec. 15, 2015

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.

Menu

MenuDirections 2016: Open to change

By Bill Anderson on Dec. 15, 2015

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.

Operations

Students shop in school food pantry

By FSD Staff on Dec. 08, 2015

North Middle School students can choose from a variety of food, including fruit, vegetables, proteins and breakfast.

Operations

Boston high school creates entrees through test-kitchen model

By FSD Staff on Dec. 08, 2015

The goal is not only to introduce students to healthy foods but also to save money, officials say.

Operations

Unidine debuts nutrition program for dementia

By Bianca N. Herron on Dec. 08, 2015

Fresh Bites offers bite-sized meals that can be eaten without utensils.

Steal This Idea

How to cross-utilize utensils

Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

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