Hospitals & Long-term Care

Latest Articles
mediterranean naan salad
For a twist on a Greek salad, the Chartwells team tosses warm naan bread spread with tzatziki sauce into the bowl. It adds texture and flavor to the mix.
Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap...
menudirections chef gavagan
FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts...
winner winner chicken dinner
Holmen’s K-12 school district offers a healthy and tasty way to cook chicken. The blend of paprika, oregano, cumin, garlic and cayenne has kid appeal.
falafel waffle
The culinary team at Marist College combined two hot trends—falafel and waffles—into the winning recipe. The falafel batter is cooked on a waffle iron.
mai bowl
This build-your-own bowl nails the customization trend. Diners can choose from an endless assortment of protein options, add rice or noodles and choose plenty of vegetables.
The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

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