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menu development

Operations

Cooking breakfast from scratch

Dec. 12, 2012

Demand for freshness is spurring foodservices of all types to consider more scratch cooking in the morning, but school cafeterias are finding that quest tougher to pursue when they start serving breakfast in the classroom.

Operations

Fruit expected to grow at breakfast

 Dec. 12, 2012

If you’re looking to freshen up your breakfast menu, try adding fruit (fresh or prepackaged), yogurt/parfaits or cold cereal/cereal bars.

Operations

Beverage snapshot

Dec. 09, 2012

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research.

Operations

Snack snapshot

Dec. 09, 2012

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying this area will increase in sales.

Menu

Schools' New Balancing Act: Staying on the National School Lunch Program?

By Paul King on Dec. 03, 2012

The implementation of the new U.S. Department of Agriculture meal regulations for school breakfasts and lunches may be causing some school districts—particularly those with low percentages of students receiving free or reduced-price meals—to c

Menu

Adventures in Global Cuisine

Nov. 20, 2012

Global cuisines and flavors will continue to play an integral role in consumers’ restaurant choices. Industry studies reveal that customers are increasingly driven to try unique flavors. In its Flavor Consumer Trend Report, Technomic finds that 52%

Menu

Schools' New Balancing Act

By Paul King on Nov. 12, 2012

The first two or three months of the 2012-2013 school year could rank as the most challenging time for the National School Lunch Program since its inception more than 60 years ago. New meal regulations from the U.S. Department of Agriculture, set down as

Operations

The Social Experiment

Oct. 26, 2012

Menus, presentations and venues are all tools foodservice oeprators use to encourage customers to socialize —in both non-commercial operations and restaurants.

Operations

FSD to offer statistical Big Picture of non-commercial industry

By Becky Schilling on Oct. 23, 2012

I get a lot of phone calls that go something like this: How many non-commercial operators are doing X. Or what percentage of non-commercial facilities offer Y. Most of the time I can’t give an exact number because, unlike their commercial counterparts, very little research is done about the non-commercial foodservice industry. That’s all about to change.

Operations

Keep those cards and letters coming

By Paul King on Oct. 22, 2012

I just finished the research and interviews for our November cover story, entitled "Schools’ New Balancing Act," at about the time our October issue hit readers’ desks. One of the elements of that issue was my Opinion piece called "Building Rome in a Day."

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