Continue to Site >>>

menu development

Menu

Smaller portions keep healthy eating on track

 By Andrea Strong on Feb. 16, 2016

A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Operations

Eggslut rolls the dice on all-day breakfast

 By Sara Rush Wirth on Feb. 16, 2016

This year, fans of the concept, who have made its runny-egg signatures an Instagram staple, will be able to hit up Eggslut’s first brick-and-mortar locations.

Operations

The art of the argument

By Kelly Killian on Feb. 16, 2016

The Oscars protest is the latest demonstration in what seems to be an extended season of protests on issues varying from racism to contaminated water.

Menu

Hot chicken: Jump on the bandwagon

By Patricia Cobe on Feb. 16, 2016

Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.

Operations

Courting today's 7 key consumer types

By FSD Staff on Feb. 16, 2016

Every foodservice operator wants to understand today’s consumer, but it’s no longer enough just to look at gender, age, ethnicity or income.

People

How Tim Whelan is making strides in senior nutrition

By Erin Gibbons on Feb. 16, 2016

Tim Whelan is making strides in senior nutrition by updating seasonal menus, making nutritional information available and partnering with the USDA.

Menu

Expanding kids' food comfort zones

By Patricia Cobe on Feb. 16, 2016

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

Menu

Egg shortage? Try savory waffles

By Patricia Cobe on Feb. 16, 2016

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

Menu

Oscar-worthy appetizers

By Patricia Cobe on Feb. 16, 2016

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

Operations

New university restaurant to feature state food, beverages

By FSD Staff on Feb. 12, 2016

The Terrace at Oregon State University's Reser Stadium will make its debut this fall.

  • Page 125