Menu Development

Executive Chefs: Cooking Up Change
06-02-2013
In segments where chefs were once an oddity, they now are legion, and they’re making a difference.
Buck Up: Bucknell Creates Energy Bars
05-13-2013
Parkhurst Dining Services at the university created its own nutrition bars to help fuel students.
Goldies 2013: Flik Independent School Dining, Rye Brook, N.Y.
05-13-2013
Program uses authentic ethnic cuisine to educate students.
2013 Goldies: Flik Independent School Dining, Rye Brook, N.Y.
05-12-2013
Program includes decorations and music to accompany the cuisine.
Creating Healthier Menus: Cutting the Salt
04-23-2013
From purchasing to service, operators share tips to reduce sodium.
The Sandwich, Re-Imagined
03-21-2013
Operators look to please today's consumer with unique offerings
Professional Chefs Ramp up Quality of Hospital Meals
03-14-2013
Restaurant-quality meals elevate the food experience for patients and visitors.
Outside Inspiration
03-10-2013
To satisfy customers, non-commercial operators seek new ideas from their commercial counterparts.
MenuDirections 2013: Day Two Highlights
03-05-2013
Coming face-to-face with a pig's head adds clarity on FSDs' changing roles
Cooking (and almost cussin') with Chef Jet Tila
03-04-2013
The one-time Iron Chef contestant puts some salt into a demo on healthier cooking.
MenuDirections 2013: What Sunk in During Day One
03-04-2013
Takeaways from the opening sessions of MenuDirections.
Catering Concepts
02-22-2013
Off-premise catering boosts foodservice revenues
The Recipe Issue 2013: Recipe Play-By-Play
02-14-2013
Four chefs share their recipe development strategies.
The Recipe Issue 2013: What's On the Menu?
02-14-2013
As menu planners create their templates for the current year, there are five influences driving their decision-making.
College Operators Turn to Quick Service/Fast Casual for Inspiration
02-13-2013
C&U operators seek new ideas from their commercial counterparts to satisfy customers.
Competitive Food Regs Not Troublesome, Directors Say
02-12-2013
Many districts have already implemented nutritional standards for these items.
The Big Picture: A Healthy Breakfast Perception
01-29-2013
From-scratch cooking to increase because it’s healthier, operators say.
The Big Picture: Operators Not Optimistic About Breakfast Gains
01-28-2013
Breakfast daypart may have increased more often than not in the past two years, but operators say that’s not likely to repeat in next two years.
Turner Place, Virginia Tech University, Blacksburg, Va.
01-27-2013
Eight concepts encourage community at Virginia Tech.
On Kosher Menu Planning, for Patti Klos
01-27-2013
Tufts University works with the Jewish community to create kosher concept.

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