menu development


How Stanford University makes dining inclusive for students with food allergies

The campus has seen more and more students reporting specific dietary needs.


Recipe report: Just-in-time catering ideas

Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

Avocado coffee and immune-boosting desserts are among the hot items worldwide, says Technomic’s new forecast of global trends.

Farm-to-table and flexible options evolve to a whole new level in the hands of chef Jason Wallin.

The flavors in these five festive sippers—some with alcohol, some without—just might bring a smile to customers’ faces during this bustling time of year.

As we head into peak season for sweet treats, ensure that customers who eschew dairy can indulge, too.

A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.

It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

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