Edit

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Mixing It Up

Customers want to create their own beverage concoctions. It’s another way to give them more control—and you can up-charge. If people simply want a drink for purposes of hydration, basic t...

Menu

Meatless Makeovers

When vegetarian and vegan customers demand traditional dishes, it’s not hard to mix and match items to their liking. Some customers unfamiliar with the versatility of vegetarian cuisine may be ...

Menu

The Farmer and Your Table

By Karen Weisberg on May 14, 2005

Sourcing and serving produce straight from the farm is no longer a fad or even a trend. Consider it a movement, 30 years in the making, that has firmly taken root and is now blossoming from coast to c...

Menu

Pasta perfection

By Karen Wilk Rubin MS, RD, LD on Apr. 14, 2005

People love pasta and most consider it to be a healthy part of a balanced diet. FSD breaks down the different types of pasta, including the nutritional makeup to help operators decide when and how to menu pasta dishes at their operations.

Menu

Fishing for Answers

By Karen Weisberg on Apr. 14, 2005

Sustainable seafood rises to the fore as environmental groups crank up efforts to influence what’s menued. Operators, in turn, flex their creativity in meeting customers’ wish for fish. T...

Menu

Mystery Meat

By Nancy Berkoff, RD, EdD, CCE on Apr. 14, 2005

Animal by-products turn up in some unlikely places. Operators need to know what to look for and what to avoid. Growing demand for vegetarian foods dictates that foodservice directors increase their v...

Menu

Senior Sustenance

By Nancy Berkoff, RD, EdD, CCE on Apr. 14, 2005

Seniors are particularly at risk of becoming malnourished, so meals for the elderly need to be appetizing and nutrient rich. Good nutrition is important throughout a person’s entire life span, ...

Menu

Celebrating Cinco de Mayo

By Karen Weisberg on Mar. 14, 2005

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

Menu

Fruit and Drink

By Karen Weisberg on Mar. 14, 2005

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

Menu

Adjust Desserts

By Paul Balzer on Mar. 14, 2005

Many customers like to indulge—but that doesn’t mean they have to over-indulge. Here’s how you can help sweeten mealtime in a nutritious manner. Ice cream and other frozen desserts ...

  • Page 159