After several requests from café guests, this dish was created specifically to provide a healthier option for students. “To make this dish...
Cypress-Fairbanks’ Entrée Salads
Poached Egg with Pan-Roasted Garden Vegetables and Jalapeño Tomato Relish
Southern-style Buttermilk Oven Fried Chicken Tenderloins
Grilled Chicken with Feta Spinach Sauce, University of Georgia
D11 Cheese Pizza
Sweet potatoes with spiced beans and tomatoes, Vanderbilt University, Nashville, Tenn.
Homemade Black Bean Burger, BlueCross BlueShield of South Carolina, Columbia
Baked Brown “Fried” Rice with Vegetables, Nassau County School District, Florida
Buffalo Chicken Wrap, Indiana University
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All