When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
01-21-2014 Menu Development
Everyone loves chocolate cake, but even the best desserts grow tiresome.
01-10-2014 Menu Development
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days.
Three Takes On offers several different versions of the same classic dish. This month: Tacos.
01-06-2014 Menu Development
Looking to expand your beverage portfolio? Consider specialty teas—a “no-brainer, as it’s an easy and inexpensive way to provide something local,” says Justin...
12-30-2013 Menu Development
“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta...
12-23-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Chili.
12-08-2013 Menu Development
Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa...
12-06-2013 Menu Development
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat.
11-25-2013 Menu Development
Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation.
Industry News & OpinionView All
Following Sodexo’s departure, Chartwells will provide meals for the South Carolina school district, which said the new company offers a lot of marketing ideas to encourage healthy eating among students.
Managing Your BusinessView All
Mary Arlinda Hill continually aims to improve both Jackson Public Schools and her community.
Ideas & InnovationView All