menu development

Operations

Food court

A New Jersey man, with the support of the Center for Science in the Public Interest, has sued Denny’s Corp. over the levels of sodium in its menu items. Nick DeBenedetto, who according to the suit suffers from hypertension that is controlled by medication, wants Denny’s to disclose the amount of sodium in all its menu items and place a warning about high levels of sodium on the menu.

Operations

Hospitals’ cross to bear

I saw an interesting article online the other day, from the Vail Daily newspaper in Colorado. It was about Remedies Café at Vail Valley Medical Center. Apparently, the food is pretty good at Remedies, so much so that people come to the hospital just to eat in the cafeteria.

According to the School Nutrition Association (SNA), more school districts are offering vegetarian options.

Benjamin Disraeli once said, “There are three kinds of lies: lies, damned lies and statistics.” I’m not sure which category the following falls into, but I definitely find it hard to believe. Researchers from Duke University, Baruch College and Loyola College of Maryland collaborated recently on an experiment that purports to show that restaurant chains do much more harm than good when they add healthy items to their menus.

Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.

USC debuts first of three restaurants in nearby hotel

ASU opens new sustainable restaurant with an educational focus.

The desire for a growing variety of ethnic cuisines certainly is influencing non-commercial operators, as our 2008 Menu Development survey shows. But wellness issues and a strong push for local and sustainable are also playing prominent roles.

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree.

Trans fat, ethnic, organic and local are the hot buttons for operators, but much work remains, according to the FSD's 2007 Menu Development study.

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