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Plant-based options boost creativity

Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required.

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MenuDirections 2016: Open to change

If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.

While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. Induction only started in the mid-1990s.

A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.

With cooking competitions spicing up reality TV, it’s easy to see how a little rivalry among staff could be a fun form of skill- and teambuilding.

Socialization strategies help staff get to know one another. It's up to business managers to enhance the process by providing a fun work environment.

Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

When it comes to capturing the attention of America’s young consumers, Starbucks reigns supreme, according to Piper Jaffray’s Fall 2015 survey of 9,400 teens.

Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.

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