menu development


Recipe report: Early spring vegetables

It’s still snowing in parts of the country, but the first spring vegetables are starting to pop up from the ground and into purchase orders.


What’s trending on K-12 breakfast menus

In honor of National School Breakfast Week, Chartwells K12 Vice President of Culinary Peter Gilhooly shares what’s been popular with students.

As ideas of what counts as a snack shift, diners may be looking for different kinds of items when hunger or boredom strikes.

Adding cheese to a dish is a surefire way to boost its craveability. To create cravings for your menu, try one of these five recipes oozing with cheesy goodness.

Kickin’ Chickin and La Olla tap into top trends and students’ cravings at Stony Brook University.

Jason Wallin of senior-living community Salmon at Medway shares how his operation is making the most of local connections.

The Lenten season officially begins on March 2, a time when the observant traditionally give up meat. Seafood specials and vegetarian dishes typically take center stage during Lent, but now that plant-based meat analogues are more plentiful and accessible, these can round out meatless menus.

Eateries are drumming up menu excitement with new foods, formats and combinations.

The culinary team turns up the heat for FC Dallas soccer fans with a roster of spicy selections.

Mardi Gras ends on March 1 this year, a day also known as Fat Tuesday—an event synonymous with a meal of pancakes.

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