Edit

Menu

A collection of menu planning ideas for foodservice operators.

Menu

CDC Walks the Walk

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...

Menu

Exploring the Med-Rim’s Sea of Options

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?

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...

  • Page 155