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...
Mandated wage hikes force cost-cutting on campus.
Industry News & OpinionView All
The Mexican food chain said it will allow students at 40 colleges to order delivery through a third-party app starting this fall.
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