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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Menu planning for diabetics

There is no single diet for diabetics—so how can you craft a balanced menu?

Menu

Sea Change

The message is being taken to heart that the seafood you purchase and menu should be of the sustainable variety. Meanwhile, operators also agree that simple seasoning and preparation is often the best...

Bon Appetit Management Co. has made local and sustainable a hallmark of its college and university accounts across the country. According to the Community Alliance With Family Farmers, based in Davis...

By combining ‘wholesome’ with ‘indulgent’ ingredients—and providing more varied seasoning for customization—operators are re-invigorating the comfort pasta classics...

Smoothies continue to become part of healthful menu offerings. Fruit- or yogurt-based, regular or low-cal, no-sugar-added, with or without a booster—smoothies are a solidly entrenched part of t...

With Americans eating more salads than ever, operators need to make salads healthier. Here are some tips for making it happen. The traditional salad of iceberg lettuce with a slice of tomato and cucu...

Display cooking is a mainstay of the many buffets Sportservice stages at stadium venues around the country. This  clambake, according to Exec. Chef Rolf Baumann, adds visual and aromatic exciteme...

Breakfast breads—pancakes, waffles, pain perdu, French toast, muffins, etc.—win the morning popularity award. Vegetarians who consume milk, eggs and sugar can enjoy traditional breakfast ...

Nothing could be a better customer pleaser—just don’t forget to serve the Frozen Floating Hand. Planning and running a Halloween promotion for customers of all ages can bring out the chuc...

The classic sandwiches remain popular—but today’s sandwich board is heating up with toasted or grilled versions of just about anything. Also hot: ‘gourmet’ toppings and spa por...