menu development

Operations

Student’s letter leads to new item on lunch menu

A letter and recipe from a first grader led to a new item being added to the school lunch menu – pigs in a blanket.

Operations

Allergen-free serveries address growing concern for students

As students become more open to discussing food allergies, universities are beginning to take a proactive approach to addressing students’ dietary needs by creating allergen-free stations to prevent cross-contamination.

A plan by Boston public schools to cut costs by reducing the variety and number of food offerings is raising concerns among parents and foodservice employees, worried students won’t find anything they like to eat.

Niche.com has ranked the top 100 school districts in the nation based on their cafeteria offerings. A high ranking is gained by offering a variety of healthy, quality food options with dietary accommodations.

The newest community dining experience is Café 1007 at Indiana University Health La Porte Hospital, offering fine dining, healthful dishes and a full-service salad bar.

To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.

As the Meatless Monday trend continues to grow, one medical center hosted a vegan workshop in partnership with the Humane Society of the United States.

A Portland, Maine-based hospital is partnering with a local pizza manufacturer to support the local economy and patients’ health at the same time.

In USDA’s first Farm-to-School Census, 36 percent of schools reported serving local foods to students from spring 2011 through spring 2013.

Take a look inside Facebook’s New York cafeteria. The seating is arranged like that of a school, but the food is definitely not for children – offering meat carving and kombucha stations.

  • Page 181