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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Taking Tacos Up a Notch

Operators delve into Mexican history to bring new zing to this assimilated staple. Tacos long ago became a culinary given in the U.S.—so mainstream that they’ve pretty much bec...

Menu

Living and Learning

The idea of using food as a catalyst for learning is finding favor once again on college campuses. Education, like fashion, is an environment where elements may go out of style but never really disap...

Whether you have a deli bar or deli station, healthful choices are plentiful where sandwiches are concerned. In piloting new deli programs for their customers, two chefs—one from the East Coast...

. . .Then you know it’s become almost as popular as hot dogs and apple pie. Here’s how some venues do it. The recent publication of a book called The Sushi Economy, by Philadel...

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...

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...

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...

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...

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...

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 ...

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