“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.
05-09-2014 Menu Development
Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing...
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 Menu Development
The Mediterranean diet is more than just healthy. With an emphasis on fresh produce, flavorful herbs and spices and plenty of grassy olive oil, it’s also tasty.
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...
01-10-2014 Menu Development
Cutting back on meat is a cost-saving, healthful tactic for many operators.
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;...
10-25-2013 Menu Development
Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you...
10-04-2013 Menu Development
Vegetables, beans and legumes take center stage in better-for-you side dishes.
09-03-2013 Menu Development
Used to be, if you wanted to guarantee a dish’s popularity, just fry it. But as both diners and public policy makers have continued to push for healthier meal options, non-commercial...
From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.
Industry News & OpinionView All
A food fight is brewing in Washington over school lunch standards as kids take mandatory servings of produce, just to throw them away.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All