Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.
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.
Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.
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.
Every year, some institution finds itself in hot water over a Black History Month culinary event.
Industry News & OpinionView All
The new rules, effective July 1, spell out minimum requirements to be a school foodservice director and mandate continuing education for all personnel.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All