When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.
05-10-2014 Menu Development
Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.
Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.
Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies...
The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been...
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.
Amid a state crisis, California’s operators find that minor kitchen changes can lead to significant savings.
Industry News & OpinionView All
Parents are using social media to blast Athens Area School District’s new policy of refusing to serve lunch to middle and high school students with no money in hand or in their accounts.
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