Satisfy customer demand for ethnic dishes with these Asian-influenced recipes. As part of our ongoing Signature Series, we share Michigan State's Bangkok Ramen Noodle Bowl recipe, as well as some others.
From DanoneWave Away From Home.
Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.
Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...
George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.
The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.
While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...
Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.
George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.
Danny Anthes, senior manager of information technology, says two factors stood out in...
This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.
Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...
