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Bowling Green State University's Black Swamp Pub & Bistro

 May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

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Doing more with melons

 By Lindsey Ramsey on May 10, 2014

Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

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Mulling over millennials

May 10, 2014

Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association Annual Expo in March.

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2014 Silver Plate: Sandra Ford

By Becky Schilling on May 10, 2014

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

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Desserts: Filled with variety

By Kate Parham Kordsmeier on May 10, 2014

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

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Purée With Purpose providing nutrition, dignity

May 10, 2014

The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been recognized for its efforts.

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May 2014 Emerging Trends

May 10, 2014

This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world.

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Taking back the shaker

By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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How five schools are doing with new lunch rules

May 09, 2014

Two years in, schools are having mixed success putting new healthier school lunch rules in place.

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AHF announces Culinary Competition finalists

May 08, 2014

Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.

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