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A collection of menu planning ideas for foodservice operators.

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Taking Back School Lunch

 By Marissa Shalfi on Aug. 09, 2007

Operators meet the challenges of the increased costs of healthier foods with creative solutions and an outcry for federal funding.After the reauthorization of the Child Nutrition Act in 2004, school d...

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HMR Still Finds a Market

 By Karen Weisberg on Jul. 14, 2007

Perceiving customer interest, some operators revisit—or tweak—dinner-to-go concepts. Who wouldn’t appreciate having a home cooked meal for dinner every night? Of course, just about ...

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Taking Tacos Up a Notch

Jul. 14, 2007

Operators delve into Mexican history to bring new zing to this assimilated staple. Tacos long ago became a culinary given in the U.S.—so mainstream that they’ve pretty much bec...

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Living and Learning

By Paul King on Jun. 19, 2007

The idea of using food as a catalyst for learning is finding favor once again on college campuses. Education, like fashion, is an environment where elements may go out of style but never really disap...

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Deli Dimensions

By Karen Weisberg on Jun. 14, 2007

Whether you have a deli bar or deli station, healthful choices are plentiful where sandwiches are concerned. In piloting new deli programs for their customers, two chefs—one from the East Coast...

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If You Know Sushi. . .

Jun. 14, 2007

. . .Then you know it’s become almost as popular as hot dogs and apple pie. Here’s how some venues do it. The recent publication of a book called The Sushi Economy, by Philadel...

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Common Denominators

By Karen Weisberg on May 14, 2007

How operators deal with the intersection of specialized menus and special diets. Richard Uhl, director of dining services at the Keio School in Purchase, NY, and Jeff Basom, chef at Bastyr University...

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Mediterranean Tour

Apr. 14, 2007

Specialties from the Eastern Mediterranean and North Africa deserve some exploration. The Mediterranean region, the cradle of Western civilization, has a long history of cultur...

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Southern Exposure

Apr. 14, 2007

Looking for something new? Look south—way south, to the bold, enticing cuisine of Argentina, Brazil and Peru. The flavors of South America have a lot to offer, with their asser...

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It’s a Comfort

By Joan M. Lang on Mar. 14, 2007

Culinary diversity may be the trend of the day, but comfort foods still rule. Trends evolve, fads come and go, but noncommercial foodservice operators know that comfort is always in style, and Americ...

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