Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...
07-10-2014 Menu Development
Chocolate has long been the domain of desserts, candy and sweet beverages, but cocoa can do more than satisfy your sweet tooth. Operators also are using chocolate to bring an earthiness to a variety...
06-09-2014 Menu Development
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
05-10-2014 Menu Development
Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.
Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.
04-10-2014 Menu Development
Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.
The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.
03-10-2014 Menu Development
You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.
Producing leafy greens has become more expensive this year, due to heavy rains driving down yield, says second-generation farmer, Larry Corn.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All