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A collection of menu planning ideas for foodservice operators.

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Fruit and Drink

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

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Adjust Desserts

Many customers like to indulge—but that doesn’t mean they have to over-indulge. Here’s how you can help sweeten mealtime in a nutritious manner. Ice cream and other frozen desserts ...

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Celebrating Cinco de Mayo

By Karen Weisberg on Mar. 14, 2005

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

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Chef de Display

By Karen Weisberg on Feb. 14, 2005

Blending a well-trained chef, some prepared proteins and a little personality and you have the makings of a sucessful display cooking station. As these stations become more and more ubiquitous, operat...

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Stock Aids

By Nancy Berkoff, RD, EdD, CCE on Jan. 14, 2005

Soup is often an easy answer for vegetarian customers. However, with no animal-based ingredients, it can be challenging to make soups into hearty meals. Luckily, solutions such as scratch-made stocks,...

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Coffee’s Big Push

By Karen Weisberg on Jan. 14, 2005

To elevate coffee to the next level, operators are making use of single-serve units that grind its own beans to satisfy demand. Add ins such as syrups, soy milk foams and skinny shots are also being u...

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