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menu development

Operations

Union bashes Au Bon Pain’s menu in new P.R. campaign

 Dec. 19, 2014

After skirmishes over some of the bakery-cafe chain's hospital and airport units, United Here is telling consumers that Au Bon Pain's menu is anything but healthful.

Menu

Chefs do it veggie-style

 By Paul King on Dec. 18, 2014

As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.

Operations

Denver Broncos revamp kitchen, cafeteria

Dec. 18, 2014

An army marches on its stomach, Napoleon Bonaparte once said. John Elway, the Denver Bronco's general manager and executive vice president of football operations, must feel the same way about a certain orange-clad team.

Operations

Fla. students taste-test new menu options

Dec. 18, 2014

Students in Duval County will start off the next school year with a brand new menu for breakfast and lunch.

Operations

Conn. school district opts out of National School Lunch Program

Dec. 18, 2014

To avoid new federal dietary regulations that would have affected much of the cafeteria offerings at Greenwich High, the Board of Education unanimously decided last June to withdraw the school from the National School Lunch Program.

Menu

Winter warrior: Squash

By Lindsey Ramsey on Dec. 18, 2014

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

Operations

Univ. of Hawaii heading towards plastic-free campus

Dec. 18, 2014

Less than a month after a student group organized its first plastic-free week, its petition to ban single-use plastic water bottles has more than 800 signatures.

Menu

The catered cocktail

By Kate Parham Kordsmeier on Dec. 17, 2014

When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.

Operations

UGA adds dining options, increases meal plan participation

Dec. 16, 2014

While the meal plan at University of Georgia may be simple to understand and comparative to the price of other schools’ options, the convenience and quality it provides is what keeps students coming back.

Menu

Out on display cooking

By Kate Parham Kordsmeier on Dec. 16, 2014

Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.

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