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Operations

Compass Group pushes for new model of innovation

 Mar. 13, 2015

Compass Group USA announced last month it would incorporate the four key principles of The Culinary Institute of America and the Harvard School of Public Health’s Menus of Change initiative into its menu development.

Design

Blue Wall makeover gives UMass dining more options and customers

 Mar. 13, 2015

While many non-commercial foodservice operators would love to have at least one bakery as part of their program, the University of Massachusetts, in Amherst, Mass., has two.

Menu

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

Menu

The prowess of pineapple

By Steve Dwyer on Mar. 13, 2015

In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.

Menu

Dine-around Memphis 2015

Mar. 13, 2015

Check out photos from MenuDirections 2015 dine-around Memphis featuring Itta Bena, Automatic Slim's and Blues City Cafe.

Operations

A new council of knowledge

By Paul King on Mar. 13, 2015

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

Menu

March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Steal This Idea

Let students vote on menu

Mar. 13, 2015

We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the dining hall.

Operations

Burger meets bagel

Mar. 13, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Operations

Technomic sees growth for non-commercial segments

Mar. 13, 2015

Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.

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