The burger pizza created by Aramark at the University of Rochester in New York.
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
04-10-2014 Menu Development
After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
03-21-2014 Menu Development
Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures...
03-10-2014 Menu Development
With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.
Sandwiches are a great go-to lunch item and operators across the region have made their sandwiches a hit. This month, we look at three unique sandwich recipes, including the South Philly Italian...
03-03-2014 Menu Development
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
02-10-2014 Menu Development
What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of...
Everyone, it seems, wants to offer us tips on healthier eating. Even the Centers for Disease Control and Prevention has gotten into the act.
Industry News & OpinionView All
The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.
Managing Your BusinessView All
Two New England universities affected by Winter Storm Juno share their best practices for operating a foodservice department during a major weather event.
Ideas & InnovationView All