Continue to Site >>>

menu development

Operations

Chicago business provides made-from-scratch meals to local schools

 Feb. 12, 2014

At first glance, Gourmet Gorilla's industrial kitchen in River North looks like any other, with oversized pots and pans, a whirl of aproned workers and rubber-matted floors.

Menu

What’s in your kitchen?

 By FSD Staff on Feb. 10, 2014

Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of the major food trends for the coming year.

Menu

Growers’ Insights: Playing with fire

By Michele Deppe on Feb. 10, 2014

Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.

Operations

New USDA guideline requires lower sodium in school lunches

Feb. 10, 2014

Over the past two years the USDA has implemented strict guidelines in an effort to make school lunches more healthy, and they are about to get more strict.

Menu

Beverages: From the tap

By Kate Parham Kordsmeier on Feb. 10, 2014

What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.

Menu

Promoting health

By Marygrace Taylor on Feb. 10, 2014

Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing and promoting lower-calorie, higher-nutrient menus.

Operations

District considers National School Lunch Program for reimbursement

Feb. 10, 2014

The Hinsdale High School District 86 Board will consider participating in the National School Lunch Program to get reimbursed for the free lunches the district provides some students.

Menu

Packing heat

By Lindsey Ramsey on Feb. 10, 2014

Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.

Menu

Three Takes On: Muffins

Feb. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Muffins.

Operations

A preview of Georgia Tech's dining services

Feb. 10, 2014

The dull, off-white plates, bent silverware, slick floors and sticky tables are characteristic of Tech’s Dining Services.

  • Page 251