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menu development

Operations

A movable feast of ideas

 By Dana Moran on Feb. 13, 2017

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

Menu

The year of brisket

 By Jill Failla on Feb. 13, 2017

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Operations

District holds smoothie taste test

By FSD Staff on Feb. 10, 2017

The smoothies are part of an initiative to promote healthy eating and fitness.

Menu

4 fried chicken preps on the rise

By Lizzy Freier on Feb. 10, 2017

With new global influences, fried chicken has been sporting some fresh spins.

Menu

5 zero-waste solutions

By Patricia Cobe on Feb. 09, 2017

Operators are giving food scraps and rejects a second life on menus.

Operations

College introduces dragonfruit bowl

By FSD Staff on Feb. 09, 2017

The bowl can be eaten by students following vegan and lactose-free diets.

Menu

4 reasons vegetables are trending now

By Jill Failla on Feb. 09, 2017

How diners are driving demand for veggies on menus.

Menu

3 ingredients that appeal to diners with dietary restrictions

By Lizzy Freier on Feb. 09, 2017

These alternatives for vegans, vegetarians and health-conscious consumers are heating up. 

Operations

Kiosks boost breakfast participation

By FSD Staff on Feb. 08, 2017

New program has increased number of breakfasts served from 500 to 3,000 per week.

Menu

Recipe report: Mardi Gras pancakes

By Patricia Cobe on Feb. 07, 2017

Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.

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