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A collection of menu planning ideas for foodservice operators.

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How to get kids excited about nutrition

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 12, 2014

Provo City School District, in Utah, has implemented a yearly theme program with days devoted to nutrition and physical activity, which builds excitement among students and staff and gets kids engaged in a positive way with foodservice.

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Georgia Tech addresses food insecurity among students

 Nov. 10, 2014

Recent studies show that college students are increasingly struggling with food insecurity. Georgia Institute of Technology (Georgia Tech), in Atlanta, decided to tackle the issue head-on this year by establishing a two-armed program to help residents in need.

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November 2014: Ingredients - Mediterranean

Nov. 10, 2014

Snapshots of all the recipes featuring Mediterranean dishes from the November 2014 issue.

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November 2014: Desserts - Cheesecake

Nov. 10, 2014

Snapshots of all the recipes from the November 2014 issue featuring cheesecake.

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November 2014: Ramen

Nov. 10, 2014

Click through Snapshots of all the recipes featuring menu strategies from the November 2014 issue. This month features ramen.

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November 2014: Gluten free

Nov. 10, 2014

Snapshots of all the recipes featuring gluten free dishes from the November 2014 issue.

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The power of pairing snacks and beverages

Sponsored content from our partner Mondelēz International Foodservice on Nov. 07, 2014

When snacks and beverages ring up together at the register, good things happen—transactions grow, the bottom line increases and customers come back.

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Making the case for breakfast

Sponsored content from our partner Kellogg’s® Specialty Channels on Nov. 05, 2014

Morning mealtime for consumers these days means more breakfasts on the run. Busier than ever, people are eating breakfast away from their homes, and they’re looking for variety, value, convenience and taste—all in one place.

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Consumers’ evolving tastes

Sponsored content from our partner Kraft Foodservice on Oct. 30, 2014

While it’s inevitable consumers’ tastes in food change from year to year—keeping the savviest of foodservice professionals on their toes—there have been other dramatic shifts in the industry over the last five to 10 years that demand operators’ attention, regardless of the segment they’re part of.

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Traveling the path of culinary inspiration with beef

Sponsored content from our partner The Beef Checkoff Program on Oct. 30, 2014

Whether they’re on campus or in the workforce, millennials love beef and think of it as flavorful, celebratory and social, according to research funded by The Beef Checkoff. In comparison, they see other proteins such as chicken and pork as “everyday.”

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