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A collection of menu planning ideas for foodservice operators.

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Deli Dimensions

 By Karen Weisberg on Jun. 14, 2007

Whether you have a deli bar or deli station, healthful choices are plentiful where sandwiches are concerned. In piloting new deli programs for their customers, two chefs—one from the East Coast...

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If You Know Sushi. . .

 Jun. 14, 2007

. . .Then you know it’s become almost as popular as hot dogs and apple pie. Here’s how some venues do it. The recent publication of a book called The Sushi Economy, by Philadel...

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Common Denominators

By Karen Weisberg on May 14, 2007

How operators deal with the intersection of specialized menus and special diets. Richard Uhl, director of dining services at the Keio School in Purchase, NY, and Jeff Basom, chef at Bastyr University...

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Southern Exposure

Apr. 14, 2007

Looking for something new? Look south—way south, to the bold, enticing cuisine of Argentina, Brazil and Peru. The flavors of South America have a lot to offer, with their asser...

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Mediterranean Tour

Apr. 14, 2007

Specialties from the Eastern Mediterranean and North Africa deserve some exploration. The Mediterranean region, the cradle of Western civilization, has a long history of cultur...

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It’s a Comfort

By Joan M. Lang on Mar. 14, 2007

Culinary diversity may be the trend of the day, but comfort foods still rule. Trends evolve, fads come and go, but noncommercial foodservice operators know that comfort is always in style, and Americ...

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Discovering the Depths of Southeast Asia

Feb. 14, 2007

There's much more to Asian cuisine than usually meets the American eye. It’s of little dispute that there’s more to Asian cuisine than Chinese food. With stir-fries and spring ...

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CDC Walks the Walk

By Howard Reill on Feb. 14, 2007

Nation’s top health agency now has a cafeteria operation that befits its mission, part of which is to promote healthy eating and lifestyles. At A Glance: Centers for Disease Control and Prevent...

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Exploring the Med-Rim’s Sea of Options

Jan. 14, 2007

The vast Mediterranean region represents a new frontier for the expanding American palate. If it seems like more people are joining “Club Med” lately, you’ve been paying attent...

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Going organic

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2006

Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious?

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