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A collection of menu planning ideas for foodservice operators.

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Mediterranean Tour

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...

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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...

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It’s a Comfort

By Joan M. Lang on Mar. 14, 2007

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...

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CDC Walks the Walk

By Howard Reill on Feb. 14, 2007

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...

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Discovering the Depths of Southeast Asia

Feb. 14, 2007

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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Exploring the Med-Rim’s Sea of Options

Jan. 14, 2007

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...

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Comfortably...Mexican

By Karen Weisberg on Dec. 14, 2006

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-...

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Going organic

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2006

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

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Menu planning for diabetics

By Karen Wilk Rubin MS, RD, LD on Nov. 14, 2006

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

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Sea Change

By Karen Weisberg on Nov. 14, 2006

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...

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