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Chicken provides a versatile base for menu innovation

Sponsored content from our partner Tyson Foodservice on Oct. 27, 2021

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

District hosts Apple Crunch event with themed menu and more

By Benita Gingerella on Oct. 25, 2021

Lincoln Public Schools featured a variety of apple-themed dishes, including apple calzones and apple and spinach pasta.

Metz Culinary celebrates Vegetarian Awareness Month with new plant-based recipes

By Benita Gingerella on Oct. 21, 2021

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.

Chef exchange program brings new plant-based recipes to school menus

By Benita Gingerella on Oct. 19, 2021

The nutrition team at Cedar Tree Academy partnered with commercial chefs to share best practices and come up with new dishes that would please both students and families.

Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

By Patricia Cobe on Oct. 08, 2021

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

Lean on shelf-stable, versatile ingredients for craveworthy better-for-you options

Sponsored content from our partner California Fig Advisory Board on Sep. 28, 2021

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

3 ways to add global flavors to a K-12 menu

Sponsored content from our partner General Mills Foodservice on Sep. 21, 2021

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

Providence College welcomes back students with a food hall-style dining concept

By Patricia Cobe on Sep. 20, 2021

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

From soybean to sauce, our quality shines through

Sponsored content from our partner Lee Kum Kee on Sep. 20, 2021

Discover all the delicious and unexpected ways Lee Kum Kee Naturally Brewed Soy Sauce can make your entire menu sparkle with umami, otherwise known as the fifth flavor.

3 ways to satisfy all-day yogurt cravings

Sponsored content from our partner General Mills Foodservice on Sep. 16, 2021

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

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