Continue to Site >>>

menu development

Steal This Idea

Host a chef’s table with the president

 Mar. 13, 2015

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

Design

Blue Wall makeover gives UMass dining more options and customers

 Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Three Takes On: Sushi

Mar. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.

Menu

Pineapple perfection: Sweet or savory

By Lindsey Ramsey on Mar. 13, 2015

This versatile fruit is a welcome addition to savory entrees and innovative desserts.

Menu

MenuDirections 2015 at a glance

Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Operations

Aramark to go “cage-free” by 2020

Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

People

Mark Freeman: Mayor of Microsoft

By Paul King on Mar. 13, 2015

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient revolution."

People

Confessions of Peter Napolitano

Mar. 13, 2015

The executive director of auxiliary services at Binghamton University in Binghamton, N.Y., admires Pope Francis, loves Chilean sea bass and wishes french fries had never been invented.

Operations

Sapphire at School develops students’ culinary tastes

By Katie Fanuko on Mar. 13, 2015

When it’s lunchtime at St. Anne School in Laguna Niguel, Calif., students can contemplate ordering items such as a New York strip steak sandwich, or barbecued pulled pork sliders with pineapple coleslaw, courtesy of Chef Azmin Ghahreman.

Menu

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

  • Page 183