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04-10-2014 Menu Development
Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-...
03-10-2014 Ideas and Innovation
Nemours Alfred I. DuPont Hospital for Children has become one of the first hospitals in the nation to include nutrition information on its pediatric patient menu.
02-10-2014 Menu Development
Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing...
12-03-2013 Menu Development
It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat;...
10-07-2013 Ideas and Innovation
The Meatless Mondays campaign celebrated its 10th anniversary this year with a minimum of fanfare. But while the media largely ignored the milestone they certainly haven’t ignored the...
10-04-2013 Menu Development
Vegetables, beans and legumes take center stage in better-for-you side dishes.
Amid a state crisis, California’s operators find that minor kitchen changes can lead to significant savings.
Industry News & OpinionView All
Parents are using social media to blast Athens Area School District’s new policy of refusing to serve lunch to middle and high school students with no money in hand or in their accounts.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All