Edit

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Serving the strict vegan

Meeting the needs of those who shun all animal-based foods, while challenging, is necessary—and not as hard as you think.

Menu

Banking on Breakfast

Healthful breakfast offerings will satisfy the needs of health-conscious customers while urging others to make better choices. Many believe breakfast is the most important meal of the day. But, accor...

Oil is an essential part of cooking. But there may be a way around the negatives some oils bring to the cooking table. Fat is not all bad—we just tend to get too much of it. The body uses fat t...

The smoky profile of traditional prep brings this old-time comfort food an edgy popularity from coast to coast. Pulled pork, ribs and brisket reign, but smoked chicken and turkey are on the rise. The...

Looking for enough protein in a vegetarian lifestyle can be a challenge. While it's easy to get the required nutrients when eating animal proteins, vegetable proteins are harder to understand. How...

Salads are often thought of as the default healthy choice. However, some salads can be high in carbohydrates and saturated fats when drenched with high-calorie dressings. Whether it's served from ...

Nearly all foods are good for you in moderation, but do some pack extra punch? A recent survey by the International Food and Information Council (IFIC) states that 55% of Americans believe there&rsqu...

Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've got tips on promoting dairy consumption in your operation.

Beverages such as juice, soda, beer and wine offer intense flavor benefits in cooking and baking. Today, chefs are also eyeing how beverage blending can add a healthful profile. You couldn’t sa...

Raw food—vegan by definition—takes the no-meat menu to new heights. Are you prepared to make the climb? The idea of eating foods in their natural state can be traced to the Natural Hygeni...

  • Page 168