From alternative burgers to brisket and crab cakes, these are the eight most popular recipes of 2019 for colleges, K-12 schools, healthcare and B&I food service.
Whoa dudes, there’s more to California than surfers and fish tacos! Especially when you ask food service operators who’ve made the West Coast their home and wow customers with udon noodles, fisherman’s chowder, far-out farro bowls, avocados every...
Metz Culinary Management at Niagara revamped vegan and gluten-free menus in partnership with the Forward Food initiative, creating vegan milkshakes, vegan fried chicken, meatless tacos and crab-free crab cakes. Plus, get the recipes.
Which menu items will be trending for onsite operations after the ball drops and we ring in a new decade? Check out these future-forward predictions, including the new hot chicken, elevated breakfast, the crispy-crunchy buzzwords for menus, the...
Wings Your Way, Wild Wings Wednesday promotions let students choose their own chicken wing sauce at for school lunch at 14 locations of Cincinnati Public Schools.
Spectra chefs tasked with creating 20 new plant-powered concessions and catering items for 250 locations, with help from the Humane Society of the United States.
Of all extracurricular activities, none brings college campus communities and school alumni together better than football. At many universities, the football team and its traditions are celebrated with special menu items served either at home...
Small but mighty, shrimp is the seafood your customers love to order. Here’s how to dip into deeper, bolder flavor for shrimp dishes that truly sizzle.
