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A collection of menu planning ideas for foodservice operators.

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Indian Spiced Potato & Spinach Baje

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...

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Study: Healthy Food Choices Increase when Nutrition Labels Present

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...

In a tough economy, desserts are making a comeback, but operators endeavor to make them healthier. Everyone has moments when they crave something sweet. A little indulgence at the end of the meal can...

Lemongrass, a fast-casual concept, has been a highlight of the university’s $7 million foodservice renovation. To the uninformed, the idea of a Thai-themed restaurant in Americ...

McCain’s and Dole have partnered with Alliance for a Healthier Generation to bring healthier meals to a Florida school district. PENSACOLA, Fla.—It is said that the longest jour...

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