Published in FSD Update
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
08-30-2011 Menu Development
Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef,...
07-15-2011 Menu Development
With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic...
06-23-2011 Menu Development
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
The options are increasing, as is operators’ reliance on the apps.
Industry News & OpinionView All
In a letter, Mayor Bill de Blasio urged Congress on Tuesday to reauthorize the Child Nutrition Act, calling school lunch programs some of the most important tools for ensuring a long, healthy life.
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