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menu development

Operations

District uses student feedback to expand vegetarian options

 By FSD Staff on Dec. 15, 2016

Students ranked each sample item on a scale from “awesome” to “gross.”

Menu

5 hot menu predictions from chefs

 By Patricia Cobe on Dec. 15, 2016

These predictions grabbed our attention while looking through the National Restaurant Association’s 2017 culinary forecast.

Operations

Senior living communities enhance dining to attract baby boomers

By FSD Staff on Dec. 15, 2016

New features include an expanded menu, interactive cooking stations and alcohol at dinner.

Operations

School invites senior citizens to dine with students

By FSD Staff on Dec. 15, 2016

The pilot program will serve seniors lunch in the cafeteria every Friday.

Operations

Students serve produce they helped grow

By FSD Staff on Dec. 14, 2016

The middle-schoolers also created their own dressing with help from their foodservice director.

Operations

Hospital hosts monthly farm-to-fork meal

By FSD Staff on Dec. 14, 2016

The meals aim to improve health and nutrition among hospital staff, patients and guests.

People

Colleen Wright-Riva: Long-term vision

By Amy McKeever on Dec. 13, 2016

Change has been on Colleen Wright-Riva’s mind since she arrived at University of Maryland from Cornell, a private institution that wins top marks for its dining.

Menu

Skewers make a menu splash

By Lizzy Freier on Dec. 13, 2016

Offering surprising foods on skewers could catch diners' attention.

Menu

How Microsoft is capitalizing on nonalcoholic beverages

By Julianne Pepitone on Dec. 13, 2016

Clients are increasingly demanding nonalcohol bar options at company soirees, and they expect the craftsmanship afforded to a classic cocktail.

Menu

Shaking up the beverage menu

By Patricia Cobe on Dec. 13, 2016

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

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