Menu Development

Grilled Chicken Honey Dijon Sandwich

Strips of grilled honey-Dijon chicken, pancetta, fontina cheese, arugula and beefsteak tomato are served in ciabatta bread to make a mouth-...

Menu StrategiesView All
coffee latte art mugs
By 
Dana Moran, Deputy Editor

Published in FSD Update

Water and coffee are among the items on the rise among noncommercial diners.

Recipe SnapshotView All

Kick your Super Bowl party up a notch with these lively guacamoles. From crunchy, to sweet, to healthy, these recipes are sure to set your event apart.

Click through snapshots of all the recipes featured in the June 2015 issue.

Click through snapshots of all the recipes featured in the May 2015 issue.

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

IngredientsView All

Published in FSD Update

sauerkraut

Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.

Creating Healthier MenusView All
sopa seca

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

Healthy Recipe RevampView More Recipes

After several requests from café guests, this dish was created specifically to provide a healthier option for students.

Question: 

What, if any, food substitutions are you making as a result of weather-related costs or supply issues?

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