Menu Development

Mark Bittman is author of the cookbook "VB6," which advocates eating a vegetarian diet every day until 6 p.m. and vegetable-centric meals in the...

Menu StrategiesView All
By Mallory Szczepanski, Digital Production Editor

Three Takes On offers several different versions of the same classic dish. This month, we scoped out three unique baked beans recipes, including 5 Way Baked Beans, Plant-based Southwestern Baked...

Recipe SnapshotView All

As part of our ongoing Signature Series, we asked operators to share their unique pork recipes, including soup, salad and carnitas.

As part of our ongoing Signature Series, we asked operators to share their unique seafood recipes, including shrimp, flounder and bass.

Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.

This Snapshots of recipes showcases the versatility and functionality of some of the 21 items we profiled in the May 2014 cover story, including avocados, fish and beef.

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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Creating Healthier MenusView All
blueberry-peach-salad

Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are...

Healthy Recipe RevampView More Recipes

This signature dish is a favorite at the chef’s station at WakeMed Health & Hospitals.