When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.
07-31-2013 Menu Development
For operators looking to add something nutritious, portable and trendy to their menus, consider drinkable desserts. Whether you go seasonal with fresh fruit smoothies, ethnic with agua frescas or...
07-29-2013 Menu Development
Mass-produced coffee is falling out of favor, and fast. Now customers want local, sustainable options roasted fresh. So it’s no surprise many operators are partnering with local roasters...
07-26-2013 Menu Development
What’s the one thing your kitchen has in common with nearly every other kitchen? An international staff. “When you work with these people, they not only influence your food, they...
07-18-2013 Menu Development
With 160 noncommercial accounts to service, Ryan McNulty, director of culinary development for Metz Culinary Management, is constantly innovating. Keeping guests coming back for more—...
06-27-2013 Menu Development
In the food industry, there are always buzzwords. Organic. Factory farming. Superfoods. And these days, gluten free. Though a gluten-free diet is a medical treatment for celiac disease, more people...
06-26-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Barbecue.
06-20-2013 Menu Development
Smoking techniques are not just reserved for fine dining and barbeque restaurants; they’re a popular trend across segments. Check out how these college and university operations are keeping...
06-18-2013 Menu Development
Carbonated and artificially sweetened beverages are falling out of favor. Today, more people want healthy, nutritious options made with fresh ingredients. One way to achieve this quickly and...
06-02-2013 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: Ceviche.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All