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

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.

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

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

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

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.

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

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

These five takes on tacos will help get customers in the spirit of National Taco Day on Oct. 4.

Whether it’s for meals in a restaurant, dining hall, cafeteria or any foodservice establishment, there are plenty of ways that biscuits can give back-of-house staff a boost.

With a reduced workforce in office buildings, restaurants are stepping in as an alternative to the employee cafeteria.

In a virtual idea exchange, chefs from colleges, healthcare, K12 and more revealed the recent successes and challenges their dining programs are facing.

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