Menu Development

This simple salad tastes like summer in a bowl with fresh watermelon, beets and basil, olive oil and vinegar.

Menu StrategiesView All

As between-meal eating grows increasingly popular, the humble snack has become nearly as important as breakfast, lunch and dinner.

Recipe SnapshotView All

Click through Snapshots of all the dessert recipes from the September 2014 issue. This month features custards and puddings.

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

Click through Snapshots of all the menu strategy recipes from the September 2014 issue. This month features snacks.

Click through Snapshots of all the recipes featuring beef from the September 2014 issue.

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.

View Healthier Options

IngredientsView All
kevin lester ranch

Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.

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

Brian Brooks wrote his own recipe for a beef and bean dish that he claims, during the course, of a year cuts out “1,100 pounds of fat and 940 pounds of salt” from the dish.