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A collection of menu planning ideas for foodservice operators.

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Low-carb lowdown

Does the term ‘low-carb’ have any significance any longer? Did it ever?

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Kids Embrace Healthy Effort

School tunes in to students’ need for health, nutrition and companionship. A program designed to get students to eat healthier in a Gainesboro, TN, middle school has resulted in a 10% increase ...

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 ...

Fat provides many useful and functional properties, yet fat—especially trans fat—remains a controversial subject. Fat is an essential nutrient that provides energy (nine calories per gram...

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...

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...

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.

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, ...

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...

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...

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