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A collection of menu planning ideas for foodservice operators.

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Know Smoking

 By Karen Weisberg on Mar. 14, 2006

The smoky profile of traditional prep brings this old-time comfort food an edgy popularity from coast to coast. Pulled pork, ribs and brisket reign, but smoked chicken and turkey are on the rise. The...

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Vegetable Proteins

 By Nancy Berkoff, RD, EdD, CCE on Feb. 14, 2006

Looking for enough protein in a vegetarian lifestyle can be a challenge. While it's easy to get the required nutrients when eating animal proteins, vegetable proteins are harder to understand. How...

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Meet the Salad Challenge

By Nancy Berkoff, RD, EdD, CCE on Jan. 14, 2006

Salads are often thought of as the default healthy choice. However, some salads can be high in carbohydrates and saturated fats when drenched with high-calorie dressings. Whether it's served from ...

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Packing a Punch

By Karen Wilk Rubin MS, RD, LD on Jan. 14, 2006

Nearly all foods are good for you in moderation, but do some pack extra punch? A recent survey by the International Food and Information Council (IFIC) states that 55% of Americans believe there&rsqu...

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Daily dairy needs boost

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2005

Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've got tips on promoting dairy consumption in your operation.

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Pour It In

By Karen Weisberg on Dec. 14, 2005

Beverages such as juice, soda, beer and wine offer intense flavor benefits in cooking and baking. Today, chefs are also eyeing how beverage blending can add a healthful profile. You couldn’t sa...

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Feeding in the Raw

By Nancy Berkoff, RD, EdD, CCE on Dec. 14, 2005

Raw food—vegan by definition—takes the no-meat menu to new heights. Are you prepared to make the climb? The idea of eating foods in their natural state can be traced to the Natural Hygeni...

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A Wyoming Welcome

Dec. 14, 2005

Geography and regional nuance set the stage for a university’s year-long series of dinners promoting American cuisines. Much is said about how non-commercial foodservice is tied to the mission ...

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Seafood’s Low-Carb Fit

By Nancy Berkoff, RD, EdD, CCE on Dec. 14, 2005

If low-carb still rates high among your customers’ dining preferences, you might take another look at seafood. Low-carb menu requests are retaining some staying power, despite how the frenzy ha...

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The Asian Occasion

By Karen Weisberg on Nov. 14, 2005

The traditional view of Asian food is a thing of the past. Now, as influence from multiple regions of the Pacific Rim and the Asian continent permeate the American landscape, menu choices take on new ...

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