Cutting the Salt
Salt is an essential flavor component, but stricter dietary guidelines and growing awareness around healthy eating means many diners want to eat less of it. Happily, non-commercial operators are meeting the demand with a variety of strategies.
2013 C&U Census: Adding gluten-free items tops college operators' to-do list
Operators not making changes to meal plan offerings.
It was my great luck to be in Tampa, Florida, from March 3-5 to attend MenuDirections 2013. This much anticipated conference for non-commercial operators includes a stellar lineup of speakers, workshops, chef demos and more. But I was luckier still to be asked to be one of five judges for the first-ever Culinary Competition.