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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Common Denominators

How operators deal with the intersection of specialized menus and special diets. Richard Uhl, director of dining services at the Keio School in Purchase, NY, and Jeff Basom, chef at Bastyr University...

Menu

Southern Exposure

Looking for something new? Look south—way south, to the bold, enticing cuisine of Argentina, Brazil and Peru. The flavors of South America have a lot to offer, with their asser...

Specialties from the Eastern Mediterranean and North Africa deserve some exploration. The Mediterranean region, the cradle of Western civilization, has a long history of cultur...

Culinary diversity may be the trend of the day, but comfort foods still rule. Trends evolve, fads come and go, but noncommercial foodservice operators know that comfort is always in style, and Americ...

There's much more to Asian cuisine than usually meets the American eye. It’s of little dispute that there’s more to Asian cuisine than Chinese food. With stir-fries and spring ...

Nation’s top health agency now has a cafeteria operation that befits its mission, part of which is to promote healthy eating and lifestyles. At A Glance: Centers for Disease Control and Prevent...

The vast Mediterranean region represents a new frontier for the expanding American palate. If it seems like more people are joining “Club Med” lately, you’ve been paying attent...

Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious?

World flavors are beating a path to America’s doorstep. But Mexican, right next door, refuses to be ignored—and customers continually demand comfort-food versions of familiar south-of-the-...

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

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