new concepts

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.
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.
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.
Fresh Bites offers bite-sized meals that can be eaten without utensils.
The goal is not only to introduce students to healthy foods but also to save money, officials say.
North Middle School students can choose from a variety of food, including fruit, vegetables, proteins and breakfast.
empanada fork
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.
Francisco “Frank” Fimbres is Sodexo’s first-ever Culinary Diplomat, a position unique to the company’s newly acquired U.S. House of Representatives account.
Temple University’s goal to have its own food truck area could happen as early as this year, although some detail—like the cost to vend on campus—are still up in the air.

Pages