From pit-roasted whole hogs to smokehouse brisket, barbecue celebrates the time-honored techniques and traditions of regions from central Texas to Memphis.
05-11-2015 Menu Development
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.
04-13-2015 Menu Development
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
04-08-2015 Menu Development
University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.
04-01-2015 Menu Development
Fordham University students are partnering with Sodexo to create a 'secret' menu, promoted via social media...
03-16-2015 Menu Development
Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
03-13-2015 Menu Development
No matter the weather, fresh, flavorful soups and stews are menu staples.
In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.
The inaugural event brought tips from top operators in education and healthcare.
Industry News & OpinionView All
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...
Ideas & InnovationView All