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A collection of menu planning ideas for foodservice operators.

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Cornucopia

 By Willie Kiernan on Mar. 10, 2011

This American staple is used in an array of regional specialties and ethnic dishes. Whether it’s the sweetness, the flavor, the consistency or the color, corn lends itself to many applicati...

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Cafeteria Boot Camp

 Mar. 09, 2011

Last September a renovated cafeteria at the Blanchfield Army Community Hospital on the Fort Campbell base opened. The $10 million renovation, which was the brainchild of retired Col. Maria Worley, R.D...

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Healthy, Hunger-Free Kids Act Wrap-Up

Mar. 02, 2011

Three months after President Obama signed the Healthy, Hunger-Free Kids Act into law, FSD spoke with several operators, as well as SNA President Nancy Rice and Audrey Rowe of the USDA, to find out wha...

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Expanding the Asian Empire

By Susan Holaday on Feb. 18, 2011

Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level where one needs to be a bit more specific such as east, south

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The Wonderful World of Cheese

By Willie Kiernan on Feb. 18, 2011

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

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Raisins Get the Spotlight at Villanova University

Jan. 20, 2011

Chefs develop entrées using raisins for collaborative event. VILLANOVA, Pa.—A day of cooking events centered on California raisins at 10,000-student Villanova University became a great op...

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Full-Time Commitment

By Bonnie Brewer Cavanaugh on Jan. 20, 2011

The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier ingredients, those culled from local and sustainable sources, and

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Baja Trout

Jan. 19, 2011

Baja TroutClear Springs FoodYield: 12 servings 3/4 cup cumin seeds6 whole limes, zested, juiced1/3 cup ancho chile seasoning blend (not ancho chili powder)1 1/2 tsp. salt6 tbsp. extra virgin oliv...

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Beans are Big Again

By Willie Kiernan on Jan. 13, 2011

With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in today’s health-conscious marketplace.

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Menu Makeover

By Becky Schilling on Jan. 13, 2011

A community partnership has helped 8,500-student Peninsula School District redevelop menus to be healthier.

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