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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Know Smoking

The smoky profile of traditional prep brings this old-time comfort food an edgy popularity from coast to coast. Pulled pork, ribs and brisket reign, but smoked chicken and turkey are on the rise. The...

Menu

Changing Your Oil

Oil is an essential part of cooking. But there may be a way around the negatives some oils bring to the cooking table. Fat is not all bad—we just tend to get too much of it. The body uses fat t...

Looking for enough protein in a vegetarian lifestyle can be a challenge. While it's easy to get the required nutrients when eating animal proteins, vegetable proteins are harder to understand. How...

Nearly all foods are good for you in moderation, but do some pack extra punch? A recent survey by the International Food and Information Council (IFIC) states that 55% of Americans believe there&rsqu...

Salads are often thought of as the default healthy choice. However, some salads can be high in carbohydrates and saturated fats when drenched with high-calorie dressings. Whether it's served from ...

Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've got tips on promoting dairy consumption in your operation.

Raw food—vegan by definition—takes the no-meat menu to new heights. Are you prepared to make the climb? The idea of eating foods in their natural state can be traced to the Natural Hygeni...

If low-carb still rates high among your customers’ dining preferences, you might take another look at seafood. Low-carb menu requests are retaining some staying power, despite how the frenzy ha...

Beverages such as juice, soda, beer and wine offer intense flavor benefits in cooking and baking. Today, chefs are also eyeing how beverage blending can add a healthful profile. You couldn’t sa...

Geography and regional nuance set the stage for a university’s year-long series of dinners promoting American cuisines. Much is said about how non-commercial foodservice is tied to the mission ...