Marygrace Taylor

Marygrace Taylor

serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen tried a different approach.
pizza flour
From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time...
banana mango smoothie
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
fauquier veggie stack
Turn taste up a notch with fresh spices and cooking techniques.
rice pudding spoon
Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.
rex farro orange salad
Here are three ways operators can create fruit salads that keep customers coming back.
tandoori chicken roulade
Small plates offer delicious, artful fare for a fraction of the calories.


More From FoodService Director

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

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