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A collection of menu planning ideas for foodservice operators.

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What You Need To Know: November 2013

 Oct. 30, 2013

This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.

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Growers’ Insights: Beans: An American crop consumed around the world

 By Michele Deppe on Oct. 30, 2013

Beans are a popular export for American farmers. Chris Capaul, a grower of baby lima beans in California, thinks it’s partly due to household economics. 

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UMass goes all in on health with dining renovation

Oct. 30, 2013

When you set out to create the healthiest and most sustainable dining hall in the nation, you’d better do your best to deliver.

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Registration Open For MenuDirections 2014 Conference

Oct. 29, 2013

MenuDirections 2014 is scheduled for Feb. 23-25 at the Westin Charlotte in Charlotte, N.C. Now in its 12th year, MenuDirections provides non-commercial foodservice operators two and a half days of educational workshops, culinary demos and keynote speaker

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Baked good for you

By Marygrace Taylor on Oct. 25, 2013

Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you options for these three ingredients.  

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Signature Series: Seafood

Oct. 24, 2013

Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.

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Vietnamese and Thai Flavors Shine at Star Ginger

Oct. 24, 2013

Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.

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Familiar flavors shine in holiday side dishes

Sponsored content from our partner Basic American Foods on Oct. 24, 2013

Given the media attention lavished on trendy new ingredients and emerging ethnic cuisines, one might assume that customers are always seeking new thrills when they dine out. The reality is quite different. Research shows that consumers are actually creatures of habit who go back to the same restaurants and order the same items because it is safe and comforting.

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What You Need To Know: October 2013

Oct. 21, 2013

This month, Color My Tray promotes vegetable consumption, Aramark launches Healthy for Life Program, Western Michigan moves to neighborhoods and more.

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New menu allows residents more flexibility

By Megan Warmouth on Oct. 17, 2013

In order to improve resident opinion of dining services, as well as resident health, Doug Taggart, administrator at the 82-resident Arlington Residence and Rehabilitation Center, in Texas, implemented a fresh approach. 

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