Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Recipe Innovation

 May 14, 2014

Snapshots of recipes that operators created to showcase the versatility and functionality of one of the 21 items profiled in the May 2014 cover story, including avocados, fish and beef.

Menu

May 2014: Recipes

 May 14, 2014

Cick through a Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.

Menu

Signature Series: Beverages

May 14, 2014

As part of our ongoing Signature Series, we asked operators to share their unique beverage recipes, including frozen drinks, smoothies and coffee drinks.

Menu

Bowling Green State University's Black Swamp Pub & Bistro

May 10, 2014

Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.

Menu

Desserts: Filled with variety

By Kate Parham Kordsmeier on May 10, 2014

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

Menu

Three Takes On: Fried chicken

May 10, 2014

Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies."

Menu

Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

Menu

Building a better salad bar

By Kate Parham Kordsmeier on May 10, 2014

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

Menu

Growers' Insights: Safe slice

By Michele Deppe on May 10, 2014

Food safety is a grave concern for cantaloupe farmers. In 2011, 33 people died from consuming cantaloupe carrying listeria, a deadly pathogen.

Menu

Doing more with melons

By Lindsey Ramsey on May 10, 2014

Be it sweet watermelon, classic cantaloupe or humble honeydew, non-commercial operators know seasonality rules when menuing melons.

  • Page 188