Published in FSD Update
University of Montana’s executive chef says flexibility is key when storing local produce for winter.
07-15-2011 Menu Development
Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It...
06-23-2011 Menu Development
05-24-2011 Menu Development
Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market...
04-12-2011 Menu Development
03-10-2011 Menu Development
02-18-2011 Menu Development
Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more...
01-13-2011 Menu Development
With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in...
12-21-2010 Menu Development
11-09-2010 Menu Development
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