Published in FSD Update
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
03-26-2012 Menu Development
Rice has been a staple of many world cuisines for ages. Asian, Indian, Middle Eastern and some Latino cultures have relied on this starch in all its various forms as the basis for many dishes. But...
03-13-2012 Menu Development
When it comes to cheese, it seems many chefs never tire of dreaming up new recipes. Some even say they now find success with cheese substitutes that fill growing requests from vegans and lactose-...
02-12-2012 Menu Development
Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms...
01-15-2012 Menu Development
Whether offered at breakfast, lunch or dinner, eggs are finding their way onto the plates of more and more customers, according to many non-commercial chefs. This increased demand has led to the...
01-04-2012 Menu Development
11-29-2011 Menu Development
Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to...
11-07-2011 Menu Development
With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.
09-14-2011 Menu Development
Exotic grains are undergoing a kind of renaissance due to their healthy qualities and versatility. Also called heirlooms, these nutrition-packed grains—amaranth, teff, quinoa, spelt, millet...
08-30-2011 Menu Development
Indian spices—cumin, cinnamon, coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and...
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