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menu development

Operations

In defense of surimi

 By Paul King on Feb. 21, 2013

Earlier this month, I traveled to the Aleutian Islands of Unalaska and Akutan with several other editors as part of a media tour hosted by the Alaska Seafood Marketing Institute and the Genuine Alaska Pollock Producers.

Menu

The Recipe Issue 2013: Recipe Play-By-Play

 Feb. 14, 2013

Creating recipes is an artform, one that doesn't get nearly the amount of respect it should. So we wanted to celebrate the process chefs go through to arrive at a recipe worthy of their customers. Four chefs share their secrets, tricks and techniques for developing new recipes.

Menu

The Recipe Issue 2013: What's On the Menu?

By FSD Staff on Feb. 14, 2013

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on those menus. They survey customers, discuss with staff, netw

Menu

College Operators Turn to Quick Service/Fast Casual for Inspiration

By Lindsey Ramsey on Feb. 13, 2013

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand our horizons, and so we spoke to college and university op

Menu

Competitive Food Regs Not Troublesome, Directors Say

By Becky Schilling on Feb. 12, 2013

Three years ago à la carte items were given a makeover at 33,500-student Cincinnati Public Schools. “We saw the writing on the wall,” says Jessica Shelly, food services director, about impending federal regulations regarding competitive

Firsthand foodservice experience

By Lindsey Ramsey on Jan. 31, 2013

In my five years at FoodService Director, I’ve visited many operations to see the sights and taste the food. Mostly, I’ve visited college campuses where my sense memory from my time in college still informed my opinion of the food.

Operations

A healthy breakfast perception

Jan. 29, 2013

Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.

Operations

Operators not optimistic about breakfast gains

Jan. 28, 2013

More operators saw growth at breakfast in the past two years than those reporting a decrease or static numbers. For those who reported an increase, the average boost was 17%.

People

On Kosher Menu Planning, for Patti Klos

Jan. 27, 2013

At Tufts University, in Medford, Mass., dining services is currently working to create a kosher deli concept as part of a c-store, which is set to open next fall. Patti Klos, director of dining, spoke to FSD about the kosher menu planning process.

Design

Turner Place, Virginia Tech University, Blacksburg, Va.

Jan. 27, 2013

In August, Virginia Tech University Dining Services opened Turner Place at Lavery Hall, a state-of-the-art dining facility with eight distinctive restaurant-style concepts and a community room that serves the Virginia Tech Corps of Cadets. Ted Faulkner, d

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