Menu

A collection of menu planning ideas for foodservice operators.

Menu

Spicing Up the 'Cue

Barbecue is far from ordinary, especially as regional influences play a large part in the finished product. Still, operators continue to spice it up—and not just during the summer. You don&rsqu...

Menu

Rehab Hospital Nixes Deep-Fry

Canada facility’s sales rise nearly 20% after facility and menu upgrades. Sales at the bistro at Glenrose Rehabilitation Hospital, part of the Capital Health network in Edmonton, Alberta, are u...

Vegetarian grazing used to be a method of dining survival; now you can take it further and make it a vegetarian delight. Grazing is a preferred meal assembly method for many customers, allowing them ...

Operators continue to expand their ethnic repertoire in order to keep up with—or perhaps stay a step or two ahead of—their customers’ increasingly sophisticated palates. Each of the...

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

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 ...

The all-beef burger is as popular as ever. But a stampede of proteins—from land, sea and garden—are gaining ground. Low-fat and veggie burgers have become the burger of choice for many Am...

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...

  • Page 179