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...
Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.
Industry News & OpinionView All
Shabazz Napier said he sometimes goes to bed “starving” because he can’t afford food, according to an April 8 Washington Post article. What do you think?
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All