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menu development

Operations

Baby boomers seek new style of retirement community dining

 Jun. 16, 2015

The generation isn’t looking to have three square meals in a main room, but instead, prefers a “country club approach,” enabling them to choose where to dine.

Menu

June 2015

 Jun. 15, 2015

Click through snapshots of all the recipes featured in the June 2015 issue.

Menu

Baking flavor into vegetables

By Marygrace Taylor on Jun. 15, 2015

Turn taste up a notch with fresh spices and cooking techniques.

Operations

‘Government spends less on school meals per pupil than most people spend on coffee’

Jun. 15, 2015

Celebrity chef turned Colorado lunch lady Ann Cooper told a Harvard conference on food in public schools that the federal government needs to prioritize children’s health and nutrition when making the budget.

Menu

Raise the flavor profile, not the beef spend

By Lindsey Ramsey on Jun. 15, 2015

Four operator tips for creating main dishes that sizzle on a dime.

Menu

Rice pudding gets a nondairy makeover

By Marygrace Taylor on Jun. 15, 2015

Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.

Operations

UVM signs new dining contract with Sodexo

By Bianca N. Herron on Jun. 15, 2015

The University of Vermont has signed a five-year dining services contract with Sodexo, which it says will better respond to student dining preferences.

Menu

Mac and cheese goes vegan

By Marygrace Taylor on Jun. 15, 2015

Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.

Design

A meet-the-chef model drives employee engagement

By Katie Fanuko on Jun. 15, 2015

Customizable salad and pizza stations make Idexx lunches a collaborative experience.

Operations

Hospital reconsidering its menus because of egg-sourcing issues

Jun. 12, 2015

The facility says its food supplier is only providing eggs if they have been a regular item on the purchase order for at least six months.

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