Menu Development

From bacon to butternut squash, this colorful dish is filled with many flavors and features three different types of cheese.

Menu StrategiesView All

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.

Recipe SnapshotView All

Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

For many, it’s been a long, brutal winter. Heat up your cold-weather menus with these hearty stews. As part of our continuing Signature Series, we asked operators to share some of their popular stew...

Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens. ...

Healthier OptionsView All

Offering healthy options

Brought to you by: Kraft

Gone are the days of ignorant eating. Consumers today are getting smart about their health. When it comes to food, your patrons expect to see healthy choices alongside the not-so-healthy ones. And as they wise-up, it’s important for you—and for your business—to stay abreast of the latest news, information and trends to keep them satisfied and coming back for more.

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IngredientsView All

Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

Creating Healthier MenusView All

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-...

Healthy Recipe RevampView More Recipes

This recipe was the winning dish in the third annual Ultimate Chef Challenge among the 13 hospitals in the Long Island-LIJ Health System.