Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.
08-17-2012 Menu Development
Fruit salads have a new look these days. Chefs are grilling, pan-frying and even smoking fruit. Sometimes they’re tossing in out-of-the-ordinary ingredients to create a fun salad rendition...
07-25-2012 Menu Development
One way to understand diners’ needs is to put yourself in their shoes or, better yet, on their diet. Chef Jeff Schack, with Morrison Healthcare Food Services at Norwalk (Conn.) Hospital,...
06-17-2012 Menu Development
Wraps and pita bread are like the bow ties of the sandwich world. They are neat to eat even when holding extremely moist fillings.
05-16-2012 Menu Development
Iowa State University, in Ames, is not New York City or Los Angeles, but that doesn’t mean it can’t produce some on-trend desserts for its 29,800 students. The secret, according...
05-14-2012 Menu Development
With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.
04-20-2012 Menu Development
FSD talked with chefs from five school districts about upcoming trends, challenges and meeting the new meal regs.
04-15-2012 Menu Development
Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors...
03-13-2012 Menu Development
A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive...
02-26-2012 Menu Development
Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is...
Every year, some institution finds itself in hot water over a Black History Month culinary event.
Industry News & OpinionView All
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All