After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
12-19-2012 Menu Development
With a workforce increasingly made up of employees from around the world, foodservice departments are finding it easier to enlist the aid of cooks and other staff to add authenticity to world...
11-20-2012 Menu Development
Global cuisines and flavors will continue to play an integral role in consumers’ restaurant choices. Industry studies reveal that customers are increasingly driven to try unique flavors. In...
11-05-2012 Menu Development
As more people look to eat more healthfully, vegetarian cuisine is gaining larger acceptance. This includes the sandwich category, where cheese is often the lone vegetarian alternative.
10-17-2012 Menu Development
With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding...
09-07-2012 Menu Development
Burgers are big business. The top 75 limited-service burger chains generated sales of more than $65 billion in 2010, according to Technomic. While the big three—McDonald’s, Burger...
08-17-2012 Menu Development
Fruit salads have a new look these days. Chefs are grilling, pan-frying and even smoking fruit. Sometimes they’re tossing in out-of-the-ordinary ingredients to create a fun salad rendition...
07-25-2012 Menu Development
One way to understand diners’ needs is to put yourself in their shoes or, better yet, on their diet. Chef Jeff Schack, with Morrison Healthcare Food Services at Norwalk (Conn.) Hospital,...
06-17-2012 Menu Development
Wraps and pita bread are like the bow ties of the sandwich world. They are neat to eat even when holding extremely moist fillings.
05-16-2012 Menu Development
Iowa State University, in Ames, is not New York City or Los Angeles, but that doesn’t mean it can’t produce some on-trend desserts for its 29,800 students. The secret, according...
The college of hospitality and tourism was called upon to design the café and improve patient scores at Niagara Falls Memorial Medical Center.
Industry News & OpinionView All
Just in time for Earth Week, Georgian Bay General Hospital aims to eliminate 907 kilograms of waste from going to the landfill. And that’s just the start.
Managing Your BusinessView All
Students at Virginia Tech can now choose a reusable to-go container rather than a foam one at the West End, one of the campus’s 11 dining halls.
Ideas & InnovationView All