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A collection of menu planning ideas for foodservice operators.

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Mystery Meat

 By Nancy Berkoff, RD, EdD, CCE on Apr. 14, 2005

Animal by-products turn up in some unlikely places. Operators need to know what to look for and what to avoid. Growing demand for vegetarian foods dictates that foodservice directors increase their v...

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Celebrating Cinco de Mayo

 By Karen Weisberg on Mar. 14, 2005

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

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Fruit and Drink

By Karen Weisberg on Mar. 14, 2005

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

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Adjust Desserts

By Paul Balzer on Mar. 14, 2005

Many customers like to indulge—but that doesn’t mean they have to over-indulge. Here’s how you can help sweeten mealtime in a nutritious manner. Ice cream and other frozen desserts ...

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Chef de Display

By Karen Weisberg on Feb. 14, 2005

Blending a well-trained chef, some prepared proteins and a little personality and you have the makings of a sucessful display cooking station. As these stations become more and more ubiquitous, operat...

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Coffee’s Big Push

By Karen Weisberg on Jan. 14, 2005

To elevate coffee to the next level, operators are making use of single-serve units that grind its own beans to satisfy demand. Add ins such as syrups, soy milk foams and skinny shots are also being u...

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Stock Aids

By Nancy Berkoff, RD, EdD, CCE on Jan. 14, 2005

Soup is often an easy answer for vegetarian customers. However, with no animal-based ingredients, it can be challenging to make soups into hearty meals. Luckily, solutions such as scratch-made stocks,...

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