From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.
10-27-2015 Menu Development
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.
10-22-2015 Menu Development
With 2015 coming to a close, Technomic has identified the 10 trends likely to shape menus next year. Here is what the Chicago researcher has identified.
10-15-2015 Menu Development
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.
Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.
10-06-2015 Menu Development
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.
09-15-2015 Menu Development
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.
The San Francisco Giants created The Yard, a mixed-use space containing pop-ups and a beer garden, in part as a campaign tool for the larger Mission Rock Development Project.
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The expansion follows successful pilot programs at two elementary schools and one high school.
Managing Your BusinessView All
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
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