Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
06-15-2015 Menu Development
Turn taste up a notch with fresh spices and cooking techniques.
05-11-2015 Menu Development
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.
Customizable salad and pizza stations make lunches at Idexx Laboratories a collaborative experience.
Industry News & OpinionView All
Starting this fall, a breakfast of protein, a grain, fruit and milk will be served in most elementary school classrooms.
Managing Your BusinessView All
How do operators run micromarkets while also avoiding theft?
Ideas & InnovationView All