A collection of menu planning ideas for foodservice operators.


Beans shine on the side

With an eye to eating enjoyment as well as nutrition, noncommercial foodservice operators are menuing bean side dishes with special flair. The inspirations range from the cilantro and chipotles of the Mexican table to Medit


Menuing Meatless

This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan, Windows Restaurant manager, is getting residents to eat th

With the rise of the Latino population, which according to the U.S. Census Bureau will reach 50 million this year, foodservice directors are reporting more interest in foods not only from Mexico but also Central and South America and the Caribbean.

With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.

The emphasis on healthy has managed to permeate every daypart and breakfast is no exception. Several non-commercial operators have been trying to put a healthy spin on classic breakfast dishes by usin...

Participation is at the heart of every school meals program. To keep growing a district’s customer base, it’s imperative that child nutrition directors continue to tweak menus to conform t...

Six states and the district of Colombia passed legislation in 2010 that mandated "healthy" reforms in school meals programs. Those bills were in addition to the national Healthy, Hunger-Free Kids Act. All these laws have directors asking, "

Nona Golledge, director of KU dining at the University of Kansas, says that the hardest part of her job is “keeping up with the ever-changing needs and expectations of our customers.” Her ...

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Café57, employees from the building’s Wellness C

The definition of what Americans call “comfort food” has, over the years, expanded to such an extent that Italian, Mexican and some Asian foods are now considered mainstream cuisine. But during the last decade or so, “global cuisine&rdqu

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