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menu development

FSD Culinary Council

How to drive interest in breakfast programs

 By FSD Staff on Jun. 15, 2016

Question:What menu tweaks are you making to drive interest in your breakfast program?Answers from FSD's Culinary CouncilWe started making a breakfast bread pudding with all of our leftover breakfast b...

Steal This Idea

Cut food waste by incorporating excess ingredients

 Jun. 15, 2016

Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.

Steal This Idea

Customize healthy eating with salad shakers

Jun. 15, 2016

Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.

Menu

Skipping the salad bar: A case for premade

By Patricia Cobe on Jun. 15, 2016

Offering ready-made composed salads can cut down on waste, save labor, speed the line and increase fresh grab-and-go items. It can also control costs.

Operations

Reduce waste with proper ordering, storage

By John Morell on Jun. 15, 2016

Despite the large amount of produce used at the entirely vegan Muse School in Calabasas, Calif., the great majority is consumed, and there is little spoilage.

Operations

How foodservice operators are keeping up with the demand for transparency

By Dina Berta on Jun. 15, 2016

For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.

Menu

Foodservice's role in healing

By FSD Staff on Jun. 15, 2016

Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.

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Collaborate with peers to share ideas

Jun. 15, 2016

The University of Massachusetts—Amherst invited chefs from a variety of universities to its campus to showcase their favorite dishes for students.

Menu

What is 'clean' eating, anyway?

By Kelly Killian on Jun. 15, 2016

The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

Design

Holler & Dash: Targeting a new generation

By Kelsey Squire on Jun. 14, 2016

Cracker Barrel is trying to broaden its reach and capitalize on a prime segment for growth by launching an entirely new fast-casual concept, Holler & Dash.

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