Published in FSD Update
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
01-16-2015 Menu Development
The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on...
12-18-2014 Menu Development
Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.
11-19-2014 Menu Development
Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.
11-18-2014 Menu Development
Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.
10-21-2014 Menu Development
Pork’s versatility offers operators the chance to have some fun with the protein, especially in trendy street food applications.
10-16-2014 Menu Development
It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.
09-19-2014 Menu Development
Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.
09-04-2014 Menu Development
Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.
08-11-2014 Menu Development
Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.
Mandated wage hikes force cost-cutting on campus.
Industry News & OpinionView All
The Mexican food chain said it will allow students at 40 colleges to order delivery through a third-party app starting this fall.
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