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A collection of menu planning ideas for foodservice operators.

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September 2013: Recipes

 Sep. 25, 2013

Click through a Snapshots of all the recipes for the September 2013 issue. This month features cream soups, stuffed pastas and global desserts.

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Desserts: Global Desserts

 By Kate Parham Kordsmeier on Sep. 23, 2013

Lemon tart. Tres leches. Thai rice pudding. What do these dishes have in common? They’re part of the global dessert trend sweeping the country. As diners are more adventurous and educated than ever, operators are finding success taking their dessert

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Fill ‘Em Up

By Lindsey Ramsey on Sep. 23, 2013

If you are lucky enough to have the manpower, making your own stuffed pasta can elevate your dishes to true restaurant quality. So it makes sense that a campus restaurant would be one of the few places where the culinary team is able to afford—and p

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Three Takes On: Chicken Soup

Sep. 16, 2013

Three Takes On offers several different versions of the same classic dish. This month: Chicken Soup.

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Chemical-free Corned Beef

By Paul King on Sep. 10, 2013

Students at Lawrence University, in Appleton, Wis., recently got to enjoy a very rare treat—a chemical-free corned beef made on site. What’s more, the naturally brined meat was made with almost zero waste

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Mastering the New K-12 Meal Regulations

Sep. 09, 2013

School foodservice directors and staff, stand up and take a bow. Charged with making groundbreaking changes to the National School Lunch Program, and tackling the job under challenging circumstance, you are helping to make history. You are on the front li

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Three Takes On: Mac and Cheese

Sep. 09, 2013

Three Takes On offers several different versions of the same classic dish. This month: Mac and Cheese.

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Fresh Starts

Sep. 09, 2013

Roasting, a cooking method that yields flavorful vegetables, is on the rise in some school districts. 

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Signature Series: Tacos

Sep. 09, 2013

Who doesn’t love a good taco? Just about anything can be used to create a taco, which makes the possibilities for this menu item infinite. As part of our ongoing Signature Series, we spoke with operators to find out some of their most creative takes on tacos.

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Growers’ Insights: Squashed Potential

By Michele Deppe on Sep. 03, 2013

Unfortunately, squash seems to enjoy more popularity as a sport than as a vegetable, farmers say. Squash, such as pumpkins, melons, gourds and zucchini, is a Cucurbitaceae, one of the four main plant families consumed by humans, says Mac Condill, a cucurb

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