According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available. ...
Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required...
Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.
If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.
Operators in states where earthquakes, hurricanes, flooding and tornadoes are commonplace are keeping natural disasters in mind when designing or renovating.
While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. Induction only started in the mid-1990s.
Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.
A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.
