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menu development

Menu

5 ways to market rejected produce on the menu

 By Patricia Cobe on Jul. 21, 2016

Vegetable scraps and imperfect produce are getting creative menu treatments rather than being tossed into the trash.

Operations

Hospital’s CEO eats its food for a week, mandates menu changes

 By Simedar Jackson on Jul. 20, 2016

Higher-ups addressed longtime food complaints after taste-testing the menu themselves.

Steal This Idea

Use excess product to create new dishes

Jul. 19, 2016

Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.

Menu

Vegan and vegetarian at every age

By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

Menu

Is frozen as good as fresh?

By Sara Rush Wirth on Jul. 19, 2016

Despite the perception that frozen is inferior, modern technology has given IQF produce the farm-fresh edge.

Steal This Idea

Put a stick in appetizers

Jul. 19, 2016

When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop.

Menu

How to implement a vegan menu

By FSD Staff on Jul. 19, 2016

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.

Menu

What to expect on the beverage menu at Phan’s new cafe

By Lisa Arnett on Jul. 19, 2016

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.

Operations

5 growth builders and busters for healthcare foodservice

By Kelly Killian on Jul. 19, 2016

Opportunities and obstacles for hospital and senior living operators from the 2016 State of Foodservice study. 

Steal This Idea

Steal these ideas: July 2016

By FSD Staff on Jul. 19, 2016

See the collection of steal this idea features from FoodService Director's July 2016 issue, featuring food allergies, leftovers and many more.

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