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.
12-16-2014 Menu Development
Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.
11-26-2014 Menu Development
Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.
11-17-2014 Menu Development
Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.
11-13-2014 Menu Development
Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.
10-22-2014 Menu Development
Powdered mix with freeze-dried marshmallow bits? Think again. Whether for special events or as an everyday indulgence, operators are finding new, unexpected ways to make hot chocolate feel fresh.
10-10-2014 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Burgers.
Most of the ingredients in Eastern European dishes are simple and feel familiar to customers. But if a recipe calls for something that simply won’t play well, most operators have no problem tweaking...
09-24-2014 Menu Development
As between-meal eating grows increasingly popular, the humble snack has become nearly as important as breakfast, lunch and dinner.
09-16-2014 Menu Development
Visually, puddings and custards might not be as impressive as petits fours or multi-tiered cakes, but these humble sweets are true workhorses in the kitchen.
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
Washington College switched its dining hall from self-serve to assisted-service to lessen the chances of students getting sick, but the change has drawn mixed reviews.
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