Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
07-22-2014 Menu Development
Chocolate is found on 32% of menus and more data from research firm Food Genius.
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
Heirloom tomatoes are cherished as delectable, old-fashioned and wholesome, but not all growers produce heirlooms from humble seed.
With their variety of shapes, colors and tastes, heirloom tomatoes have become highly coveted by non-commercial chefs—when they can get them.
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.
The inaugural event brought tips from top operators in education and healthcare.
Industry News & OpinionView All
The expansion follows successful pilot programs at two elementary schools and one high school.
Managing Your BusinessView All
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
Ideas & InnovationView All