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.
05-25-2011 Menu Development
05-24-2011 Menu Development
From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing...
04-27-2011 Menu Development
04-20-2011 Menu Development
03-10-2011 Menu Development
02-18-2011 Menu Development
Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level...
01-20-2011 Menu Development
The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier...
Competition from outside catering operations forced the University of Notre Dame to take a close look at its own services and up its catering game.
Industry News & OpinionView All
Tom Vilsack encouraged Congress to “expand on, solidify, institutionalize and strengthen” the regulations.
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