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.
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.
Major companies are making commitments to meet demand for cage-free eggs and more.
Industry News & OpinionView All
The legislation would prevent schools from being forced to raise meal prices if their child nutrition programs are financially solvent.
Managing Your BusinessView All
Esteemed members of the Chefs' council Cameron Clegg, Darla Mehrkens and Ryan McNulty answer the question, what are you doing about the price of eggs?...
Ideas & InnovationView All