Seafood is in high demand for its flavor, healthfulness and versatility, but it can be a pricier protein. To get the most bang for the buck, it’s smart to feature fish or shellfish in appetizers or small plates or source underutilized species. For inspiration, check out these five recipes.
Mobile kitchens are a viable solution for a range of challenges faced by noncommercial foodservice operators. Here’s four ways foodservice providers in the K-12 segment can put mobile kitchens to use in their operations, and some suggestions for menu items in each.