Small plates offer delicious, artful fare for a fraction of the calories.
04-13-2015 Menu Development
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
03-13-2015 Menu Development
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
02-16-2015 Menu Development
“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.
The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.
01-20-2015 Menu Development
Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each...
12-19-2014 Menu Development
From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.
12-18-2014 Menu Development
As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.
10-23-2014 Menu Development
Rather than bore students with dry stats on calories and fat, Wesley Delbridge, R.D., food & nutrition director for Phoenix’s Chandler Unified School District, is turning healthy eating into a...
10-02-2014 Menu Development
Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
Industry News & OpinionView All
Following Sodexo’s departure, Chartwells will provide meals for the South Carolina school district, which said the new company offers a lot of marketing ideas to encourage healthy eating among students.
Managing Your BusinessView All
Mary Arlinda Hill continually aims to improve both Jackson Public Schools and her community.
Ideas & InnovationView All