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menu development

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Desserts: Filled with variety

 By Kate Parham Kordsmeier on May 10, 2014

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

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Purée With Purpose providing nutrition, dignity

 May 10, 2014

The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been recognized for its efforts.

Operations

May 2014 Emerging Trends

May 10, 2014

This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world.

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Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

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Building a better salad bar

By Kate Parham Kordsmeier on May 10, 2014

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

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Three Takes On: Fried chicken

May 10, 2014

Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies."

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Bowling Green State University's Black Swamp Pub & Bistro

May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

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Taking back the shaker

By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

Operations

How five schools are doing with new lunch rules

May 09, 2014

Two years in, schools are having mixed success putting new healthier school lunch rules in place.

Operations

Minneapolis schools receive $550K grant to improve school lunches

May 08, 2014

Over the years, school lunches have gotten a bad reputation. But recently, there have been many new efforts to improve the taste and nutrition of cafeteria food.

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