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oven roasted kalettes
Kalettes are a new hybrid vegetable that’s a cross between Brussels sprouts and kale. Chef Hincks prepares them several ways for his catering events—fried, braised and oven-roasted, as pictured here. The kalettes make a nice change of pace for kale-weary customers.
baker potatoes with morels
Capitalize on consumers’ love of potatoes by offering a tater dish with a twist. Chef Hoffman elevates spuds with morels and sweet onions—a combination that complements beef, pork or poultry. Adding a luxurious ingredient to a humble vegetable can fetch a higher price tag for the side or upsell an...

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
The nutrition specialist at two Colorado hospitals was recognized for her menu and retail innovations.
Chico State is tracking supplies back to their farm origins to comply with the state university system’s new sustainability standards.
Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.
greek yogurt waldorf salad
This lightened-up version of the classic Waldorf Salad uses tangy greek yogurt instead of heavy mayonnaise.
tablet shopping ordering
We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.
Bell’s presentation, “Absolutely Everything Counts,” focused on the importance of delivering outstanding customer service through words and body language, not just interactions with customers.

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