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menu development

Operations

Making dough at Murray State

 Mar. 25, 2014

The dining services team at Murray State University, in Kentucky, wanted to create a better tasting pie, so the team decided the best way to accomplish this was by making its own dough in house.

Menu

Northwestern University texture enhancements

 By FSD Staff on Mar. 21, 2014

Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.

Workforce

Rex Healthcare rolls out “Black Hat 2.0”

Mar. 18, 2014

The Black Hat chef program, one of the most talked about culinary training modules in healthcare foodservice, has become obsolete at Rex Healthcare, in Raleigh, N.C.

Steal This Idea

Give them guest meals

Mar. 17, 2014

When the federal sequester cost Lutheran Social Services to lose funding, we were afraid we were going to lose seniors who would normally come to our site for lunch.

Menu

Signature Series: Stews

Mar. 17, 2014

For many, it’s been a long, brutal winter. Heat up your cold-weather menus with these hearty stews. As part of our continuing Signature Series, we asked operators to share some of their popular stew dishes.

Operations

Healthy foods sell at Iowa schools' sporting events

Mar. 14, 2014

When thinking about typical fare at a baseball or football game, things that come to mind tend to be hot dogs, burgers, popcorn, and nachos. Carrots, pickles, and trail mix would never be on such a traditional menu, right?

Operations

D.C. has largest percentage increase in free school breakfasts

Mar. 13, 2014

It’s national school breakfast week, and federal officials say that the number of K-12 students who are eating the first meal of the day at school is on the rise.

Menu

March 2014: Recipes

Mar. 13, 2014

Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens.

Steal This Idea

Gluten-conscious decisions

Mar. 13, 2014

When it comes to grains, a lot of our kids are gluten free. A lot of them say they don’t eat bread because it’s bad for them. We’re starting to see grains impact us from a dietary or lifestyle choice.

Operations

Breakfast regs causing fewer problems than lunch

By Becky Schilling on Mar. 12, 2014

New breakfast regulations are easier to meet and are causing fewer negative student reactions than last year's lunch ones. That's borne out by statistics that show participation for the morning meal holding steady in the past two years. This year's K-12 Census Report also looks at the cost per meal, participation levels and the new competitive foods rules.

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