menu development


Recipe report: Winner, winner chicken dinner

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.


Chartwells Higher Ed debuts United Table initiative at 2 campuses

Northeastern University and the University of Illinois in Chicago are first to offer the global cuisines platform.

As temperatures drop, the desire to heat up the oven and start baking rises.

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

The October conference from FoodService Director and its parent company offers unique opportunities for on-site operators from all segments.

Football season is underway, and food is as much a part of game day as the action on the field.

As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run.

Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for some new twists.

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