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A collection of menu planning ideas for foodservice operators.

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Taking back the shaker

 By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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April 2014: Recipes

 Apr. 16, 2014

Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.

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Mondelēz International launches 'mindful snacking initiative

Sponsored content from our partner Mondelēz International Foodservice on Apr. 14, 2014

"Call for Well-Being" includes reducing sodium, saturated fat, increasing whole grains

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Ten things we learned from MenuDirections 2014

Apr. 10, 2014

After two and a half days of workshops, culinary demos and general sessions, attendees came away with dozens of actionable items to implement in their operations. The following list are but 10 of the things we learned at MenuDirections 2014.

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Growers' Insights: Freshwater prawns

By Michele Deppe on Apr. 10, 2014

The terms “shrimp” and “prawn” are often used interchangeably, although various organizations emphasize the slight distinctions between the two.

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Three Takes On: Spring rolls

Apr. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.

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Shellfish opens up

By Lindsey Ramsey on Apr. 10, 2014

Be it crabs, mussels, clams, scallops or—the big daddy of all shellfish—lobster, operators have come up with endless ways to incorporate these invertebrates into their menus.

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Beverages: A little jolt

By Kate Parham Kordsmeier on Apr. 10, 2014

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.

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Signature Series: Bread

By Becky Schilling on Apr. 10, 2014

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

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Cooking with herbs

By Marygrace Taylor on Apr. 10, 2014

Fresh herbs do more than add a final flourish of color to bland-looking dishes. With the ability to add depth of flavor both during and after cooking, they help chefs use a lighter hand with less-favored ingredients like oil and salt.

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