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A collection of menu planning ideas for foodservice operators.

Menu

Farm Fresh

PALO ALTO, Calif.—A new organic and sustainable patient menu named Farm Fresh was launched three months ago at 613-bed Stanford Hospital & Clinics. All items on the Farm Fresh menu are local—withi...

Menu

King of the protein roost

Poultry, particularly chicken, remains a popular healthy choice. As Americans focus more and more on healthy eating, poultry remains an excellent choice for the center of the plate. The challenge for...

Delis remain popular, but operators are working to make them healthier. Few foods taste better than a well-made sandwich, and despite the traditionally high fat and sodium content of many luncheon me...

Created by CIA student Adam Kaswiner, winner of the Healthy Category in the U.S. Potato Board CIA Recipe Contest. Yield: 4 servings3 large Russet potatoes Olive oil 1 large red onion, t...

According to a new study by the Center for Weight and Health at the University of California at Berkley, customers will select healthy offerings when nutrition information is provided on menus. The st...

Sodexo recently launched a new program. ToLive, designed to impact employees’ health, morale, attendance, retention and organizational effectiveness.

Operators are improving vegetarian options as demand increases. Vegetarian has become trendy. It has been estimated that 30% to 40% of Americans are interested in eating meatless meals at least occas...

At the new Henry Ford West Bloomfield Hospital, food is more than a meal; it is designed to be part of the medical healing process. Imagine a hospital where the food could heal patients. It’s n...

According to the School Nutrition Association (SNA), more school districts are offering vegetarian options.

Yield: 12 servings 3/4 lb. zucchini 3/4 lb. yellow squash 3/4 lb. onions 3/4 lb. red peppers 1/4 lb. fresh ginger 36 new p...

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