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menu development

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Shellfish opens up

 By Lindsey Ramsey on Apr. 10, 2014

Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

Menu

Beverages: A little jolt

 By Kate Parham Kordsmeier on Apr. 10, 2014

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.

Steal This Idea

Healthy cooking classes

Apr. 10, 2014

At Florida Blue, our mission is “Helping People and Communities Achieve Better Health.” To help in achieving this mission, we provide several different healthy cooking classes throughout the year for our employees and throughout the community.

Operations

Successful Sustainable Meal Plans

Apr. 10, 2014

Gone are the days of all you care to eat at Mary Baldwin College, a Chartwells account in Staunton, Va. Students now can only purchase a Sustainable Meal Plan option.

Menu

Cooking with herbs

By Marygrace Taylor on Apr. 10, 2014

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-favored ingredients like oil and salt.

Menu

Baked to perfection

By Kate Parham Kordsmeier on Apr. 10, 2014

Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.

Menu

Signature Series: Bread

By Becky Schilling on Apr. 10, 2014

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

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Housemade flavored oils

Apr. 10, 2014

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

Menu

Ten things we learned from MenuDirections 2014

Apr. 10, 2014

After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the things we learned at MenuDirections 2014.

Menu

Growers' Insights: Freshwater prawns

By Michele Deppe on Apr. 10, 2014

The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.

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