With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
04-13-2015 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
04-08-2015 Menu Development
University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.
04-01-2015 Menu Development
Fordham University students are partnering with Sodexo to create a 'secret' menu, promoted via social media...
03-16-2015 Menu Development
Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
03-13-2015 Menu Development
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.
No matter the weather, fresh, flavorful soups and stews are menu staples.
In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.
According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.
02-16-2015 Menu Development
Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.
Some former top-ranked military officials say prioritizing healthy school meals and fitness is a matter of national security, noting 69% of young adults in Minnesota cannot serve due to poor health.
Industry News & OpinionView All
One Pittsburgh-area high school is making strides in reducing waste through active recycling and composting programs supported by the students and community.
Managing Your BusinessView All
Mary Arlinda Hill continually aims to improve both Jackson Public Schools and her community.
Ideas & InnovationView All