Menu Development

This healthy alternative to a burger features grilled mahi-mahi and a mango slaw made with cabbage, red bell pepper, red onion and honey.

Menu StrategiesView All

Powdered mix with freeze-dried marshmallow bits? Think again. Whether for special events or as an everyday indulgence, operators are finding new, unexpected ways to make hot chocolate feel fresh.

Recipe SnapshotView All

Click through Snapshots of all the menu strategy recipes from the October 2014 issue. This month features Eastern European dishes.

As part of our ongoing Signature Series, we asked operators to share their popular recipes featuring salads.

Click through snapshots of all the recipes from the October 2014 issue featuring hot chocolate.

Click through Snapshots of all the recipes featuring ingredients from the October 2014 issue. This month features pork.

Healthier OptionsView All

Offering healthy choices

Brought to you by: Kraft

Gone are the days of ignorant eating. Consumers today are getting smart about their health. When it comes to food, your patrons expect to see healthy choices alongside the not-so-healthy ones. And as they wise-up, it’s important for you—and for your business—to stay abreast of the latest news, information and trends to keep them satisfied and coming back for more.

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IngredientsView All
berkshire piglet newman farms

It costs more to raise old-fashioned breeds, but chefs gladly fork over more cash for the characteristic flavor, fat and texture of heritage pork.

Creating Healthier MenusView All
pennswood black bean quinoa salad

Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.

Healthy Recipe RevampView More Recipes

Bomm’s alterations to the standard muffin recipe involved the use of garbanzo beans, applesauce and fat-free buttermilk.