Menu

A collection of menu planning ideas for foodservice operators.

Menu

New breakfast program increases participation by 63%.

Last year a new breakfast in the classroom program was piloted in 39,000-student Saint Paul Public Schools in Minnesota. The program, Breakfast to Go (B2G), was so successful, Jean Ronnei, director of...

Menu

Compass Group launches “flexitarian” eating initiative

Compass Group, working with the Humane Society of the United States, has implemented the “Be a Flexitarian” initiative. The initiative will promote more variety of meat-free options to encourage healt...

With more people looking to eat healthfully, Mediterranean is taking on added importance as a menu option. As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean...

With the proliferation of Asian products, creating authentic Asian flavors is easier than ever. Asian cuisine has continued to gain in popularity this year, according to FSD’s 2009 Menu Dev...

At Princeton University, Café Vivian was reshaped to reflect the campus’s long-time sustainable efforts. As the United States becomes more and more a polyglot of cultures, the concept of “A...

Pork, valued for its versatility and health profile, is becoming more popular in non-commercial operations. Pork, always a versatile product, became a “hot” item on menus this year as ope...

Penne Pasta with Broccoli Rabe and Sweet PeasCornell University & Barilla PastaYield: 8 servings 12 cloves garlic, sliced thin½ cup + 3 tbsp. extra virgin olive oil2 lbs. 8 oz. bro...

RALEIGH, N.C.—A nutrition labeling pilot in eight Wake County Public School System’s schools found that the labels influenced students’ food selections. The district’s School Health Advisory Council (...

A new study released by the USDA shows the effects school policies have on fat content of school meals. The report, Meeting Total Fat Requirements for School Lunches: Influence of School Policies and ...

A treasured staple in the industry, the traditional bowl of soup has taken on many revisions through the years to address various dietary needs. Vegetarian soups have become dense and rich. Vegan soup...

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