Continue to Site >>>

menu development

Menu

UMass Dining teams up with suppliers to debut plant-based incubator program

 By Kelsey Squire on Feb. 06, 2023

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

Operations

What does the future of foodservice look like?

By Kelsey Squire on Feb. 03, 2023

Panelists at the North American Association of Food Equipment Manufacturers' 2023 conference provided some insights.

Menu

Recipe report: Sweet treats for Valentine’s Day

By Patricia Cobe on Feb. 02, 2023

Desserts are always welcome around Valentine’s Day. To make this Feb. 14 a sweeter one for diners, add one or more of these treats to the menu.

Menu

How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

Operations

Sodexo hosts broccoli takeover event at Maine universities

By Kelsey Squire on Jan. 31, 2023

Menu items offered include cream of broccoli and cheddar soup and shrimp and broccoli stir-fry.

Operations

5 eco-friendly trends resonating on campus

By Kelsey Squire on Jan. 23, 2023

Chartwells Higher Ed highlights what college students want when it comes to sustainability and plant-based offerings.

Menu

Recipe report: Asian dishes to celebrate Lunar New Year

By Patricia Cobe on Jan. 19, 2023

Lunar New Year begins on Jan. 22 this year, signaling 15 days of family celebrations around symbolic foods and traditions. To toast the Year of the Rabbit, why not introduce some new Asian dishes to your menu?

Menu

How Panda Express’ Jimmy Wang tells stories through food

By Patricia Cobe on Jan. 19, 2023

As executive director of culinary innovation for the 2,500-unit chain, Wang's storytelling mission takes on extra importance during Lunar New Year.

Menu

Recipe report: Zero-proof cocktails

By Patricia Cobe on Jan. 12, 2023

Tempt "Dry January" participants with one of these five mocktails—all free of alcohol but full of flavor.

Operations

Falling chicken prices give operators something to cluck about

By Patricia Cobe on Jan. 11, 2023

Current costs and supply are favorable, giving chicken concepts a reason to celebrate after steady price increases. But 2023 may bring changes.

  • Page 8