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menu development

People

Hospital chef courts Denver's restaurant industry

 Aug. 15, 2016

J.P. Krause, executive chef at Children’s Hospital Colorado, tells FoodService Director how she is courting Denver’s foodie-crazed restaurant industry.

Menu

Stealth health takes back seat to menu transparency

 By Andrea Strong on Aug. 15, 2016

As the definition of healthy continues to evolve, consumers are demanding transparency across foodservice channels to discern whether a meal fits their own definition.

Operations

Breaking down the trendiest terms in foodservice

By Lisa Arnett on Aug. 15, 2016

From the senior living dining room to the college sports stadium, we took a look at how some of foodservice’s most talked-about terms are playing out.

Operations

Sodexo launches integrated food production platform

By Alaina Lancaster on Aug. 15, 2016

The new program bundles menus, recipes, purchasing and inventory to maximize operators’ time.

Steal This Idea

Outdoor dining offers a differentiated experience

Aug. 15, 2016

During the summer, Sturd Memorial hospital likes to offer an outdoor dining experience with our Patio BBQ every Friday, allowing staff to get creative.

Menu

Creative snack options for anytime eating

By Pamela Parseghian on Aug. 15, 2016

In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand.

Menu

Vegan nachos

By Patricia Cobe on Aug. 15, 2016

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

Operations

6 restaurant concepts worth considering

By Benita Gingerella on Aug. 15, 2016

Every FSD with retail operations wants to feature the next Starbucks or Chipotle. Here are six fast-casual concepts that could earn that distinction.

Menu

4 trends making it onto mainstream menus

By Patricia Cobe on Aug. 15, 2016

Chef-driven independent restaurants can be the launching pads for noncommercial menu trends. Could the next Sriracha be ready to take off?

Operations

Magical memories of college dining

By Dana Moran on Aug. 15, 2016

Much of my undergrad diet consisted of grilled cheese, chicken nuggets and sad apples. But when I look back, that dining team worked hard to make magical memories.

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