Healty comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.
10-20-2015 Menu Development
An FSD shares how to hedge some of the issues when introducing healthier menus.
10-15-2015 Menu Development
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
09-15-2015 Menu Development
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.
08-15-2015 Menu Development
Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
07-13-2015 Menu Development
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
07-09-2015 Menu Development
Artificial color is fighting a losing battle, with manufacturers and restaurants dropping added flavoring and color from some of their products.
Some tips on how to entice students to take their half-cup of fruit or vegetables at lunch time in compliance with The Healthy, Hunger-Free Kids Act.
06-15-2015 Menu Development
Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
With wide flexibility in spice and vegetarian options, the draw of this Asian cuisine is growing.
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The fast-casual brand’s first C&U location is on the University of Kentucky’s Lexington campus.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All