menu development

Sustainability

University of Massachusetts rolls out the red carpet for kelp

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

Menu

Recipe report: Chill chasers

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.

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

These trends are among the top 10 highlighted in the National Restaurant Association’s annual “What’s Hot” report.

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

Baking season is beginning, making this a perfect time to refresh the recipe file with some new additions.

Foodservice’s recovery will continue, but industry limitations will have a big influence in the coming year, Technomic says.

On this episode of “Dig In,” hear how the dining team at Seattle Public Schools has found ways to educate kids about diversity through food.

The government’s recommendation to reduce sodium is voluntary.

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