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menu development

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What’s healthy now?

 By Patricia Cobe on Jan. 17, 2017

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that promote wellness.

Design

USC revamps two on-site cafes

 By Dana Moran on Jan. 17, 2017

USC shared photos of both the new Fertitta Cafe and a revamped version of the business school’s Popovich Cafe, and chatted about the thought process for both.

Menu

Recipe report: Super Bowl snacks

By Patricia Cobe on Jan. 17, 2017

The recipes here include new takes on two favorites—guacamole and chicken wings—along with a few surprises that are sure to win points with hungry fans. 

Steal This Idea

Be conscious of the range of diner budgets

Jan. 17, 2017

At Bartolotta Restaurants' corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a sub.

Menu

Foods with function and flavor

By Amy McKeever on Jan. 17, 2017

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. diners are looking for food with a function.

Operations

University tries plant-based training to revamp menus

By FSD Staff on Jan. 17, 2017

Chefs developed vegetarian, vegan and allergen-free dishes now being considered as campus offerings.

Menu

A new age of menu customization

By Alaina Lancaster on Jan. 17, 2017

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Menu

A lighter take on ranch dressing

By Patricia Cobe on Jan. 17, 2017

Last fall, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting in-house—ranch dressing.

Menu

4 fresh takes on meatloaf

By Lizzy Freier on Jan. 17, 2017

Foodservice operations are motivated by down-home, affordable and operationally efficient meatloaf.

Operations

District offers free lunch during snow day

By FSD Staff on Jan. 11, 2017

Nearly 180 meals were served throughout the district on Tuesday.

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