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A collection of menu planning ideas for foodservice operators.

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Healthy for cheap

MANCHESTER, N.H.—A wellness initiative that began one year ago at 265-bed Elliot Hospital led to the development of a 500-calorie meal that sells for $2.50 to hospital employees. The meal, offered at ...

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Compass Group launches “flexitarian” eating initiative

Compass Group, working with the Humane Society of the United States, has implemented the “Be a Flexitarian” initiative. The initiative will promote more variety of meat-free options to encourage healt...

With the proliferation of Asian products, creating authentic Asian flavors is easier than ever. Asian cuisine has continued to gain in popularity this year, according to FSD’s 2009 Menu Dev...

With more people looking to eat healthfully, Mediterranean is taking on added importance as a menu option. As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean...

Pork, valued for its versatility and health profile, is becoming more popular in non-commercial operations. Pork, always a versatile product, became a “hot” item on menus this year as ope...

At Princeton University, Café Vivian was reshaped to reflect the campus’s long-time sustainable efforts. As the United States becomes more and more a polyglot of cultures, the concept of “A...

RALEIGH, N.C.—A nutrition labeling pilot in eight Wake County Public School System’s schools found that the labels influenced students’ food selections. The district’s School Health Advisory Council (...

A treasured staple in the industry, the traditional bowl of soup has taken on many revisions through the years to address various dietary needs. Vegetarian soups have become dense and rich. Vegan soup...

A new study released by the USDA shows the effects school policies have on fat content of school meals. The report, Meeting Total Fat Requirements for School Lunches: Influence of School Policies and ...

Penne Pasta with Broccoli Rabe and Sweet PeasCornell University & Barilla PastaYield: 8 servings 12 cloves garlic, sliced thin½ cup + 3 tbsp. extra virgin olive oil2 lbs. 8 oz. bro...

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