Awesome tasting food at a good value is wanted by everybody — whether ordering in a restaurant or a college dining room. So, developing new menu ideas for a noncommercial operation is generally the same as for a restaurant.
In Episode 8 of our Menu Ideation Podcast Series, Chefs Linda Sullivan and Andrew Hunter talk about the fun, exciting environment when developing concepts for large group dining operations.
Click the play button below for Episode 8 — Is menu ideation different for non-commercial operations?
