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A collection of menu planning ideas for foodservice operators.

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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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New breakfast regs roll “smoothly” into schools

By Paul King on Oct. 09, 2013

Schools must offer 1/2 cup of fruit every day, and milk and grains must be offered daily. 

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Healthy Foods Sell in Brooklyn Hospital

Oct. 07, 2013

A renovation at Brooklyn Hospital Center, in New York, is demonstrating—so far, at least—that healthy foods can sell. The Brooklyn Hospital Center collaborated with Dallas, Pa.-based Metz Culinary Management to renovate its servery and dining

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Growers’ Insights: Food Fight

By Michele Deppe on Oct. 07, 2013

Turkeys consume a steady diet of corn and soy meal. The combination of last year’s drought and government mandates for corn crops to be used as ethanol to blend with gasoline have led to high feed prices that make growing livestock very expensive.&n

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October 2013: Recipes

Oct. 07, 2013

Click through a Snapshots of all the recipes for the October 2013 issue. This month features mocktails, signature desserts, turkey recipes and more.

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Building a Better Breakfast Program

By Michele Deppe on Oct. 07, 2013

When it comes to promoting the morning meal, creative solutions can be found in large revamps or small strategies. This month FSD talked with six operators to find out what they’ve done to sell breakfast. 

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Finding Flavor

By Lindsey Ramsey on Oct. 07, 2013

When talking turkey, the subject inevitably leads to Thanksgiving. Chefs can’t help but cite the bird’s big day when discussing how they serve turkey. 

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Hospital recipes worth stealing

Oct. 07, 2013

These recipes, ranging from salads to desserts, will help any hospital operator or chef looking to spice up the menu. Click through this Snapshots for recipes including Tuscany-style Mac and Cheese and a Coffee-roasted Veal Loin with Smoked Oyster Mushrooms.

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Salubrious Sweets

By Kate Parham Kordsmeier on Oct. 07, 2013

It’s no surprise that customers are looking for healthier options these days. But when it comes to dessert, a decidedly decadent course, what are your choices? 

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