Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

How state budget crises are impacting food security on college campuses

 By Lisa Arnett on Dec. 30, 2015

As 2016 gets underway with state budgets still not approved in Illinois and Pennsylvania, state grants for higher education remain in limbo. For some students, that means not having enough money for their meal plan or groceries this past semester.

Menu

2015's top menu stories

 By Patricia Cobe on Dec. 22, 2015

Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.

Menu

Plant-based options boost creativity

By Andrea Strong on Dec. 15, 2015

Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required.

Menu

7 ways baby boomers are changing senior living

By Joan M. Lang on Dec. 15, 2015

"The dining habits of the baby boomers are very different from those of their parents, along with their physical and intellectual habits,” says Mark Holmes.

Menu

Philly cheesesteak earns a price break

By Patricia Cobe on Dec. 15, 2015

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

Menu

Mini desserts more tempting to diners

By Pamela Parseghian on Dec. 15, 2015

According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available.

Menu

MenuDirections 2016: Open to change

By Bill Anderson on Dec. 15, 2015

If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.

Menu

Cut time with speed-scratch dessert prep

By Patricia Cobe on Dec. 14, 2015

Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.

Menu

How one woman pioneered the farm-to-school movement

By Lisa Arnett on Nov. 23, 2015

Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.

Menu

Creating vegetarian options with mass appeal

By Katie Fanuko on Nov. 17, 2015

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

  • Page 166