Los Angeles Unified School District reworked a signature item to meet federal nutrition standards.
Consumer perceptions are changing, and foodservice menus are changing with them.
Chefs are building entrees with smaller amounts of meat, moving vegetables and grains to the center of the plate.
Here's how operators are motivating customers to get on board with better-for-you foods.
Innovative recipes are refreshing a lunchtime favorite.
How to excite diners about the new face of food as medicine.
Jazzed-up waters and other low-sugar beverages keep boosting revenue streams. Here’s how three noncommercial operators are keeping up with those rising expectations.
Make salads feel more seasonal with cold-weather veggies. While salad bars can be the heart of promoting a plant-forward mission, they come with a responsibility.