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A collection of menu planning ideas for foodservice operators.

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Idaho DOE Creates Healthy Cookbook

 Sep. 03, 2013

The Idaho Department of Education (DOE) has worked with a chef/dietitian to create a cookbook of healthy recipes for school foodservice directors to use. “Chef Designed School Lunch” was launched in April and presented at the School Nutrition

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Thinking Beyond Burgers

 By Michele Deppe on Sep. 03, 2013

While hamburgers appear on most menus, they’re only one in a wide variety of beef sandwiches.  

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Tossing the Fryer

By Marygrace Taylor on Sep. 03, 2013

Used to be, if you wanted to guarantee a dish’s popularity, just fry it. But as both diners and public policy makers have continued to push for healthier meal options, non-commercial operators are leaving fried foods by the wayside in favor of those

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Soup Season

By Kate Parham Kordsmeier on Sep. 03, 2013

Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 

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Third-party certification improves healthy option consumption at UMass

Sep. 03, 2013

Creating a restaurant-quality experience has long been a goal for dining services at the University of Massachusetts, in Amherst. So when the idea to bring in a third party to validate the department’s healthy options arose, Garett DiStefano, direct

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August 2013: Recipes

Aug. 26, 2013

Click through a Snapshots of all the recipes for the August 2013 issue. This month features unqiue sandwiches, salads and more.

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Minnesota School District Farm-to-Cafeteria Preserves Learning

Aug. 23, 2013

Students at Sibley East Public Schools are no strangers to the pickling process. With their own garden on school grounds, the high school students plant and tend to a variety of vegetables that are later picked and preserved for future use—often ext

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Emerging Trends: Taking the Fight to Food Allergies

Aug. 21, 2013

For sufferers of food allergies, relief may be in sight. Two separate groups of “researchers”—the Children’s Hospital of Pittsburgh (UPMC) and two middle school students in Fairfax County Public Schools—are working on fo

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School Regs Front and Center at ANC

By Paul King on Aug. 07, 2013

The first Annual National Conference since the introduction of new federal meal regulations for school foodservice drew more than 6,500 foodservice professionals and a record number of exhibitors to Kansas City, Mo., to talk about life in this new reality

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Desserts: Through a Straw

By Kate Parham Kordsmeier on Jul. 31, 2013

For operators looking to add something nutritious, portable and trendy to their menus, consider drinkable desserts. Whether you go seasonal with fresh fruit smoothies, ethnic with agua frescas or decadent with milkshakes, the options are limitless. 

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