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A collection of menu planning ideas for foodservice operators.

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Capturing the health-conscious consumer

 Sponsored content from our partner Kraft Foodservice on Aug. 27, 2014

These days, consumers are not only eating away from home more often, but they’re paying more attention to what they’re eating, a realization that hasn’t gone unnoticed by savvy operators.

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Signature Series: Italian

 Aug. 26, 2014

As part of our ongoing Signature Series, we asked operators to share their signature Italian recipes.

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August 2014: Recipes

Aug. 22, 2014

Click through Snapshots of all the recipes from the August 2014 issue. This month features flatbread, banana and juice recipes.

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Kansas promotes healthier hospitals

Aug. 20, 2014

The Kansas Hospital Education & Research Foundation (KHERF), an arm of the Kansas Hospital Association (KHA), ha The Kansas Hospital Education & Research Foundation (KHERF), an arm of the Kansas Hospital Association (KHA), has convinced 54 of KHA’s 128 hospital members to examine their food and beverage services with a goal of making their programs healthier.

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Sample a little, and they’ll have the Whole Grain

Sponsored content from our partner Barilla on Aug. 12, 2014

Several years ago, it would have been difficult to find a café menu that included whole-grain pasta, bread or even quinoa. But today, the moves that consumers have been making toward health and wellness have caused operators to start menuing dishes that highlight whole grains and other superfoods.

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Scaling back

By Marygrace Taylor on Aug. 11, 2014

Smaller portions prove healthy for customers—and operators’ bottom lines.

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Juice it up

By Kate Parham Kordsmeier on Aug. 11, 2014

Operators increase beverage sales with juice bars.

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Growers Insights: Variety sells a bunch

By Michele Deppe on Aug. 11, 2014

American banana growers gain an edge with creative cultivars.

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Behind the peel

By Lindsey Ramsey on Aug. 11, 2014

Operators experiment with bananas and plantains to give texture and earthy flavor to dishes.

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Breaking out of the round pie box

Aug. 08, 2014

Flatbreads aren’t just trending at national chains—they’re healthy, versatile and convenient options satisfying customers in non-commercial operations as well.

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