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menu development

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.

Operations

5 lessons from the 2016 NACUFS conference

By Dana Moran on Jul. 18, 2016

The proliferation of GMO-free, gluten-free, additive-free and other “clean” products was apparent at this year’s NACUFS conference showcase.

Menu

A healthier take on tomato bisque

By Patricia Cobe on Jul. 15, 2016

With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

Operations

What operators can learn from Disney concepts

By Dana Moran on Jul. 14, 2016

With 150 food and beverage locations at Disneyland and Disney’s California Adventure, and more than 8,500 individual items on the menu, knowing what guests want is a massive feat.

Operations

School forms subcommittee to balance food quality, budget

By Simedar Jackson on Jul. 12, 2016

A Massachusetts district hopes its new committee will address parents’ foodservice complaints.

Menu

5 trends from the edge of menu development

By Lizzy Freier on Jul. 11, 2016

A review of the trends likely to reshape menus in the months ahead reveals some fun and out-there currents. Here's a sampling.

Menu

How to menu health without getting preachy

By Dana Moran on Jul. 06, 2016

A new University of Illinois study finds diners largely ignore nutrition labels. Here's how operators are menuing health without the halo.

Operations

Theme parks lean into healthy fare, larger menus

By Simedar Jackson on Jul. 05, 2016

Amusement parks are sporting new food options and an eye toward full service.

Menu

Recipe report: Portability is a plus

By Patricia Cobe on Jul. 05, 2016

Summer calls for portable foods, as customers take advantage of every opportunity to eat outdoors.

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