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
Americans care less about waste and costs to operators than they do about the feel-good nature of what the Healthy, Hunger-Free Kids Act promises.
Industry News & OpinionView All
The longtime Ball State foodservice manager is lauded by NACUFS for his industry work.
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