Based on kid appeal, nutritional quality and operational ease, there is a strong argument for including quesadillas on K-12 school menus.
04-11-2013 Sponsored Content
College promises piles of books, new friends, and the perfection of procrastination—followed by all-night study sessions. Each year, more than 21 million students find the endless energy it...
03-28-2013 Sponsored Content
Breakfast. It’s the most important meal of the day. For generations, this is what we’ve heard our mothers say. As it turns out, breakfast could be the most important meal of the...
03-22-2013 Sponsored Content
From the First Lady’s “Let’s Move” initiative to the National Restaurant Association’s (NRA) “Kids LiveWell” program, it&...
03-07-2013 Sponsored Content
Sweet potatoes are in demand as never before. According to the USDA Economic Research Service and recent market research by ConAgra Foods Lamb Weston, U.S. consumption of sweet potatoes has grown...
02-20-2013 Sponsored Content
For decades, foodservice operators have counted on Basic American Foods potato and bean products for great flavor, consistency and quick, easy prep.
In healthcare foodservice, where the pace of business is brisk and the expectations for good, wholesome food are high, Campbell’s®50-oz. soups give the chef a big advantage.
02-01-2013 Sponsored Content
In the past 20 years, there have been hundreds of studies comparing the nutritional value of organically raised food (typically fruits and vegetables) to the nutritional value of the same food grown...
12-20-2012 Sponsored Content
Americans have loved Italian cuisine since the first pizza makers and pasta aficionados arrived here, and they continue to adore it; Italian food retained its #1 spot among Americans’...
12-17-2012 Sponsored Content
The foodservice industry is paying more and more attention to what is served on kids’ menus, with a renewed focus on offering better-for-you choices. The National Restaurant Association...
Chefs' Council members Kurt Kwiatkowski, Tracey MacRae and Bill Claypool share what substitutions they are making due to weather-related costs/supply issues.
Industry News & OpinionView All
Students a South Seattle College serve up French-inspired dishes for less than $10 at Alhadeff Grill.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All