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A collection of menu planning ideas for foodservice operators.

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Mediterranean meals

 By Marygrace Taylor on Mar. 10, 2014

The Mediterranean diet is more than just healthy. With an emphasis on fresh produce, flavorful herbs and spices and plenty of grassy olive oil, it’s also tasty.

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The enemy within

 By Becky Schilling on Mar. 10, 2014

What do cigarettes, alcohol, drugs and salt have in common? They are all being regulated in some way by the U.S. government due to their potential negative effects on health.

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Opening the door to dietary discussions

Mar. 10, 2014

Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a series of open forums for students to share dietary concerns.

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Greens beyond lettuce

By Lindsey Ramsey on Mar. 10, 2014

You know you’ve hit the big time when there’s a commercial about you during the Super Bowl. Such is the case with kale.

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Fuel station bars showcase healthy options

By Megan Warmouth on Mar. 04, 2014

Dining services at the University of Nebraska-Lincoln wanted to showcase the healthy options that are served in the dining halls.

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Asian inspired

By Kate Parham Kordsmeier on Mar. 03, 2014

Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at Rieber Dining Hall.

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Gluten free goes mainstream

Sponsored content from our partner Barilla on Mar. 03, 2014

Have you noticed what’s happening with gluten-free foods? Day by day, they’re moving from niche status into the foodservice mainstream.

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Seeking trendsetters in LTC, senior living

By Paul King on Feb. 27, 2014

The Association of Nutrition and Foodservice Professionals (ANFP) is making plans to “identify and showcase” innovation in the long-term care (LTC) and senior living markets through its education arm, the National Foodservice Education Foundation (NFEF).

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MenuDirections 2014 day three: Profiling flavors

By Megan Warmouth on Feb. 26, 2014

Flavor was the focus of day three at MenuDirections 2014.

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Menu trends from day two of MenuDirections

By Peter Romeo on Feb. 25, 2014

Gordon Food Service Corporate Consulting Chef Gerry Ludwig cited several menu currents during his Menu Directions keynote address that didn’t fit within the four pronounced trends he detected during a recent three-city, 92-restaurant dining binge.

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