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A collection of menu planning ideas for foodservice operators.

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Three Takes On: Lasagna

 By Paul King on Nov. 26, 2014

Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.

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4 ways to boost snack sales during breakfast

 Sponsored content from our partner Mondelēz International Foodservice on Nov. 21, 2014

Breakfast and snacking are two of the biggest trends influencing foodservice today—and together, they can spell opportunity for operators.

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Beef: Responsibly raised and handled from pasture to plate

Sponsored content from our partner The Beef Checkoff Program on Nov. 20, 2014

Taking care of the earth, people and animals is all in day’s work for members of the beef community. They strive to conserve water, soil and air quality, use energy and resources wisely, treat animals humanely and create economic opportunity for their communities.

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How to implement a healthy-beverage program

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 19, 2014

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

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Healthcare FSDs offer sound advice

By Paul King on Nov. 19, 2014

In a style similar to FSD’s popular “Steal This Idea” section, the directors shared a number of ideas for generating revenue, cutting costs, training employees and improving morale.

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Is gluten free good for you?

By Marygrace Taylor on Nov. 19, 2014

Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.

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Spice it up

By Lindsey Ramsey on Nov. 18, 2014

Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.

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Cheesecake: A blank canvas

By Marygrace Taylor on Nov. 17, 2014

Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.

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Get ready for ramen

By Marygrace Taylor on Nov. 13, 2014

Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.

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Is school lunch better than packed lunch?

By Paul King on Nov. 12, 2014

A study conducted by scientists from Virginia Tech University in Blacksburg suggests that lunches brought from home may be less nutritionally sound than lunches provided in schools through the National School Lunch Program.

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