Click through a Snapshots of all the recipes for the November 2013 issue.
Get menu development inspiration from these school districts.
This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
Whole-wheat flour, nuts and fruits help operators create healthier baked goods.
These seafood recipes have made a splash on non-commercial menus.
Order Anytime Menu gives residents ability to order food at non-meal periods.
Pirate days, crab soup cook-offs and more are featured in this month's People section.
Visits to the University of Georgia and Cox Communication shows the power of variety.
Dining venue goes to 100% local products.
But challenges loom, directors fear, especially with fruit component.
Click through a Snapshots of all the recipes for the October 2013 issue.
Meatless Mondays is 10 years old, but it still is very much a fractured concept, especially when it comes to the issue of customer choice.
Gain menu inspiration from these locations.
Vegetables, beans and legumes take center stage in better-for-you side dishes.
Get the recipes for salads that wow on non-commercial campuses.
Click through a Snapshots of all the recipes for the September 2013 issue.