Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
11-17-2015 Menu Development
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
11-16-2015 Menu Development
These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
11-10-2015 Menu Development
K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.
11-09-2015 Menu Development
If “switchel” is Greek to you, here are some opportunities worth exploring.
11-06-2015 Menu Development
Foodservice directors looking to win the dining occasions of so-called Gen Z should rely on menus studded with such descriptors as "unprocessed" or "high protein," suggests a new...
11-05-2015 Menu Development
There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends...
11-03-2015 Menu Development
Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.
10-27-2015 Menu Development
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.
Industry News & OpinionView All
Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All