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Blending breakfast in a glass

 By Marygrace Taylor on Jul. 13, 2015

As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.

Operations

Grills on the go

 By Katie Fanuko on Jul. 13, 2015

Though industrial grills are his go-to for high-volume events, Lyman Graham likes the versatility of home grills for smaller catering gigs.

Operations

Foodservice takes on animal welfare

By Erin Gibbons on Jul. 13, 2015

When Boston University students lobbied the school to serve only cage-free eggs on campus, the university agreed to change its buying practices.

Operations

University program increases local food in Iowa schools

Jul. 13, 2015

By creating a five-week cycle menu that changes depending on the season, a program funded through Iowa State University was able to increase the usage of Iowa-grown foods in four state school districts.

Steal This Idea

Reduce waste with salad-dressing shooters

Jul. 13, 2015

During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].

Menu

Bringing veggies to healthy meatloaf

By Dana Moran on Jul. 13, 2015

Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients.

Menu

The buzz on honey bees

By Dana Moran on Jul. 13, 2015

The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.

Workforce

HR Undercover: transgender in the workplace

By Dana Moran on Jul. 13, 2015

When an organization hires a transgender worker, how should the employer accomodate them? HR undercover says the guiding principle is self-determination.

Operations

7 secrets of highly successful self-ops

By Lisa Bertagnoli on Jul. 13, 2015

We talked to directors at self-operated facilities to discover how they stay independent. Their secrets boil down to creative, common-sense management.

Menu

Feeding customers from scratch—fast

By Marygrace Taylor on Jul. 13, 2015

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.

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