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A collection of menu planning ideas for foodservice operators.

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How one senior-living FSD addresses allergies

 By Katie Fanuko on May 26, 2015

James Martin explains how The Village at St. Edward handles the challenges of accommodating residents with food allergies in a segment that already abounds in special dietary needs.

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The essential pulse

 May 11, 2015

Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.

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Siding with barbecue

By Kate Parham Kordsmeier on May 11, 2015

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

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Pulses hit their stride

By Lindsey Ramsey on May 11, 2015

Farmers are gearing up to satisfy increasing demand for pulses worldwide.

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Small plates, big taste

By Marygrace Taylor on May 11, 2015

Small plates offer delicious, artful fare for a fraction of the calories.

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Three Takes On: Potato salad

May 11, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.

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Smoke signals

Sponsored content from our partner Hormel Foodservice on May 04, 2015

Barbecue’s versatility makes it a natural fit for menu items of all kinds, and operators who focus on adding innovative barbecue dishes to their menus will not only find a way to make barbecue their own—they’ll set themselves apart from their competition.

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For college students, healthy food and great taste matter most

Sponsored content from our partner Litehouse Foodservice on Apr. 22, 2015

Foodservice directors responsible for feeding college students—who fall somewhere within Gen Z and the younger millennial category—must balance health and flavor on menus in order to appeal to student desires.

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Anti-meat activists tap social media to force fast food out of hospitals

By Katie Fanuko on Apr. 14, 2015

The pro-vegan Physicians Committee for Responsible Medicine is asking the public to pressure a pediatrics facility into dropping McDonald’s.

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April 2015: Vegetarian

Apr. 13, 2015

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

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