Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...
12-22-2015 Menu Development
Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.
12-15-2015 Menu Development
According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available. ...
Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required...
"The dining habits of the baby boomers are very different from those of their parents, along with their physical and intellectual habits,” says Mark Holmes...
12-14-2015 Menu Development
Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.
11-23-2015 Menu Development
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
11-17-2015 Menu Development
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
11-16-2015 Menu Development
These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All