In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.
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
10-08-2010 Menu Development
09-03-2010 Menu Development
08-23-2010 Menu Development
07-14-2010 Menu Development
06-11-2010 Menu Development
05-17-2010 Menu Development
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
Industry News & OpinionView All
In response to student complaints that it was serving nearly raw meat and rotten produce, Aramark says it will step up its feedback process at a Canadian university.
Managing Your BusinessView All
A recent survey of its members by the School Nutrition Association revealed that many operators are facing moderate to serious challenges in meeting the stricter nutritional requirements set by the U.S. Department of Agriculture.
Ideas & InnovationView All