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salmon cedar plank
Unorthodox equipment is making its mark on catering, with some operators finding that creativity doesn’t have to be a budget-buster. Goodbye, chafing dish.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
avocado caesar salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.
asian grilled tri tip
Tri-tip is an economical cut of beef taken from the large triangular muscle of the bottom sirloin. Marinating before grilling tenderizes the meat and infuses it with flavor.
skewered spiced lamb kafta
Wrap ground lamb around skewers for an easy and cost-effective handheld appetizer or entree.
wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

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