When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.
02-15-2013 Menu Development
Mention Southeast Asian cuisine, and Thai immediately comes to mind. It historically has been the “go-to” Asian cuisine after Chinese and Japanese, most likely because of the...
02-14-2013 Menu Development
Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on...
02-13-2013 Menu Development
We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand...
01-25-2013 Menu Development
The breakfast segment continues to show impressive gains, with operators responding to consumers’ demands for bold flavors, healthful fare and portability. Mexican fare, such as breakfast...
01-17-2013 Menu Development
With the farm-to-table trend sweeping the nation, people care more about where their food comes from today. This includes the bread category; selling only frozen from a vendor is no longer sufficient...
12-19-2012 Menu Development
With a workforce increasingly made up of employees from around the world, foodservice departments are finding it easier to enlist the aid of cooks and other staff to add authenticity to world...
11-20-2012 Menu Development
Global cuisines and flavors will continue to play an integral role in consumers’ restaurant choices. Industry studies reveal that customers are increasingly driven to try unique flavors. In...
11-05-2012 Menu Development
As more people look to eat more healthfully, vegetarian cuisine is gaining larger acceptance. This includes the sandwich category, where cheese is often the lone vegetarian alternative.
10-17-2012 Menu Development
With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding...
When the University of Notre Dame Food Services rolled out its new catering program at the start of the 2014-15 school year, the staff got creative to spread the word.
Industry News & OpinionView All
This fall, 41 California school districts will commit to supporting local growers and encouraging students to make nutritionally sound choices.
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