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menu development

Menu

Recipe report: Flatbreads

 By Patricia Cobe on Apr. 11, 2016

Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of ingredients to create appetizers, shareables and snacks.

Operations

University hosts themed dinners to encourage food diversity

 By FSD Staff on Apr. 07, 2016

North Carolina State recently held a luau dinner, its latest in a series of international events.

Operations

University of Dayton to invest $7M to upgrade dining options

By Bianca N. Herron on Apr. 07, 2016

Plans include creating a micro-restaurant that will serve authentic Asian food to meet the demand of its Chinese student population.

Operations

New ranking reveals best high schools for food quality

By FSD Staff on Apr. 06, 2016

William T. McFatter Technical Center in Florida and Itineris Early College High School in Utah top Niche’s 2016 list of public high schools with the best food.

Operations

How one university is ensuring the authenticity of its Chinese fare

By FSD Staff on Apr. 01, 2016

Michigan State University is beefing up chef training with an 18-month program.

Operations

Students petition for university to drop Aramark

By FSD Staff on Apr. 01, 2016

Clarkson University students are protesting what they deem poor food quality and high prices.

Operations

UC–Boulder hosts training to incorporate more plant-forward meals

By FSD Staff on Mar. 31, 2016

The goal is to shift away from meat-centric menus, officials say.

Operations

The strangest new MLB ballpark food of 2016

By Dana Moran on Mar. 30, 2016

As fans and foodies look ahead to opening day of the 2016 MLB season on Sunday, FoodService Director scanned the menus of baseball’s biggest parks to check out some of the craziest dishes in the lineup.

Operations

NYC’s breakfast in classroom increases participation, not obesity: Study

By Bianca N. Herron on Mar. 30, 2016

The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.

Menu

Asian flavors perk up proteins

By Patricia Cobe on Mar. 29, 2016

Asian cuisines continue to trend on menus, with Japanese, Thai, Vietnamese and Southeast Asian being the most popular among consumers, according to a recent report from the National Restaurant Association. Pairing Asian flavors and ingredients with familiar proteins meets the demand for ethnic dishes with operational ease.

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