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A collection of menu planning ideas for foodservice operators.

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The Dark Side of Chicken

By Pamela Parseghian on Nov. 15, 2012

When planning menus, make room for dark meat chicken, says Kathy Hayden, foodservice analyst at Mintel Menu Insights in Chicago. “I can easily see chicken drumsticks [being] as big as wings,” Hayden says. “Chicken wings used to be a thro

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Schools' New Balancing Act

 By Paul King on Nov. 12, 2012

The first two or three months of the 2012-2013 school year could rank as the most challenging time for the National School Lunch Program since its inception more than 60 years ago. New meal regulations from the U.S. Department of Agriculture, set down as

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Vegetarian Variety

By Pamela Parseghian on Nov. 05, 2012

As more people look to eat more healthfully, vegetarian cuisine is gaining larger acceptance. This includes the sandwich category, where cheese is often the lone vegetarian alternative.

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Making breakfast better

Sponsored content from our partner Lamb Weston on Nov. 01, 2012

An increasing number of foodservice operators are seizing the opportunity to serve breakfast.

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In the Raw

By Lindsey Ramsey on Oct. 24, 2012

With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods movement. Dining Services has decided to embrace raw foods wi

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Stay on trend with meatless Monday

Sponsored content from our partner Bush’s Best® on Oct. 23, 2012

The topic of vegetarian, flexitarian, vegan or pescatarian eaters is showing up weekly in news reports across the country. Consumers are becoming more and more conscious of the amount of meat they eat and the impact it has. Meat-loving chefs are beginning

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Meatless Monday sparks creative bean cuisine

Sponsored content from our partner Bush’s Best® on Oct. 23, 2012

The Meatless Monday campaign and the growing interest in healthier eating are spurring foodservice directors to greater creativity in vegetarian cookery. Many of them rely on the versatility, nutrition and flavor of beans to craft appealing meatless dishe

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Portioned Plate Offers “Educational Surprise”

By Lindsey Ramsey on Oct. 22, 2012

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had to take note if they were going to offer customers information o

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Breakfast Gets Custom Treatment

By Pamela Parseghian on Oct. 17, 2012

With busy customers of all ages, grab-and-go might be the standard, but that doesn’t temper diners’ desire for customized orders, especially at breakfast. Operators are responding by creating made-to-order breakfasts that diners can take with

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A Healthy Side of Pasta

By Pamela Parseghian on Oct. 17, 2012

Whole-wheat and gluten-free pastas are being added to menus as diners request options that are healthier or meet their dietary restrictions. At the same time, chefs are also upgrading classic pasta dishes and introducing ethnic choices to make new noodles

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