Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...
02-16-2015 Menu Development
Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.
01-26-2015 Menu Development
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
01-15-2015 Menu Development
The dining services department at the University of California Santa Cruz went retro on Thursday, Jan. 15 to pay homage to the campus’ 50th anniversary.
12-17-2014 Menu Development
When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.
12-16-2014 Menu Development
Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.
11-26-2014 Menu Development
Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.
11-17-2014 Menu Development
Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.
11-13-2014 Menu Development
Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.
10-22-2014 Menu Development
Powdered mix with freeze-dried marshmallow bits? Think again. Whether for special events or as an everyday indulgence, operators are finding new, unexpected ways to make hot chocolate feel fresh.
Features such as steam kettles and manpower-reliant dish rooms were on the chopping block when Maryville’s Margaret Ware Dining Room underwent a renovation.
Industry News & OpinionView All
The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.
Managing Your BusinessView All
Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation. Be sure to add a bit of change to spice things up.
Ideas & InnovationView All