Menu

A collection of menu planning ideas for foodservice operators.

Menu

Brain foods

In the Tulsa (Okla.) Public School District, special menus were created to enhance the students' brain function during testing weeks.

Menu

The Spice is Right

With an 8,000-year history, India has perfected vegetarian cuisine. With more and more foodservice customers looking to eat vegetarian, for various reasons and to varying degre...

Spain and Portugal share the river Tagus, miles of coastlines and melting pots filled with ancient food traditions. To lump the cuisines of Spain and Portugal into one pot woul...

Cool, rainy climate and volcano-enriched soil make the Pacific Northwest a chef’s dream. People in the Pacific North-west like to think that when it came to colonization, settl...

Grown beyond its roots, ‘deli’ can encompass the world—but don’t forget the pickle. Over the years, the name “delicatessen” may have been shortened to “deli,...

The diverse culinary traditions of four South American countries—Bolivia, Chile, Colombia and Peru—reflect a melting pot of cultural influences. Perhaps nothing speaks more for...

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas f...

Greystone’s fourth Worlds of Healthy Flavors conference offered operators myriad options for making healthy menus more flavorful. Power to change the way America eats rests in the hands of food...

Coming from the southern half of this region, North African cuisine is adding to the richness of the Mediterranean diet. Years ago, when I was a young associate editor at Food Management, I...

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