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menu development

Operations

Oklahoma City school district expands meal options

 Sep. 04, 2014

Kevin Ponce had not been on the job long when he had a chance encounter with a third-grader at Edwards Elementary School in northeast Oklahoma City.

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Save the beef

 By Lindsey Ramsey on Sep. 04, 2014

Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.

Operations

Southern Mississippi launches 'Just Like Home Recipe Contest'

Sep. 03, 2014

After a bad day, University of Southern Mississippi sophomore Carley Pierce loves her mother's rendition of Shepherd's Pie.

Steal This Idea

Information kiosk

Sep. 03, 2014

We have a kiosk stand with iPads that the students, faculty and staff can use to look up nutritionals, allergens, etc., on every product we make, as well as the nutritionals at our franchises.

Operations

School districts stir up creativity for the cafeteria

Sep. 03, 2014

Blueberry Bash Mini Waffles and a 220-foot-long submarine sandwich add dollops of fun to school lunch menus in Lorain and Elyria.

Operations

Michigan finishes $60 million renovation

Sep. 03, 2014

The South Quadrangle dining hall now features 10 micro-restaurants.

Operations

Food is on demand at Emerson College’s Los Angeles campus

Sep. 02, 2014

Hollywood’s glitz and glamor has steeped into Emerson Kitchen, the new dining location of Boston-based Emerson College’s satellite residential program in Los Angeles.

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Three Takes On: Hummus

Sep. 02, 2014

Three Takes On offers several different versions of the same classic dish. This month, we scoped out three hummus recipes, including Roasted Red Pepper Hummus, White Bean Hummus and Black-eyed Pea Hummus with Pita Chips.

Operations

Georgia Tech serves up Southern small plates

Sep. 02, 2014

Small plates starring flavors of the South were the feature at the Meet The Chefs event at Georgia Tech University, in Atlanta, held at the end of the spring semester.

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Move over, salad bars

By Marygrace Taylor on Aug. 27, 2014

Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are working more of nature’s candy into the main meal.

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