Chandler Unified School District’s Breaded Chicken Tender Salad.
The breaded chicken tender salad features whole-grain baked chicken tenders; kid-friendly vegetables and low-fat ranch dressing.
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.
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.
08-27-2014 Menu Development
Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are...
08-11-2014 Menu Development
Smaller portions prove healthy for customers—and operators’ bottom lines.
05-10-2014 Menu Development
Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on...
Every year, some institution finds itself in hot water over a Black History Month culinary event.
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