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A collection of menu planning ideas for foodservice operators.

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A Healthier World

 By Kathy Blake on Feb. 15, 2008

Greystone’s fourth Worlds of Healthy Flavors conference offered operators myriad options for making healthy menus more flavorful. Power to change the way America eats rests in the hands of food...

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Army Fights a Healthy War

 By Susan Holaday on Feb. 15, 2008

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

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A Healthier World

By Kathy Blake on Feb. 15, 2008

At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas f...

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Mediterranean South

Jan. 17, 2008

Coming from the southern half of this region, North African cuisine is adding to the richness of the Mediterranean diet. Years ago, when I was a young associate editor at Food Management, I...

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American Classics, Straight Up with a Twist

Dec. 14, 2007

Old favorites never die; they’re just reinvented with new ingredients. Have we seen the end of meatloaf and fried chicken? Are American diners sick of French fries? Have hambur...

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Hola, Vaqueros

Nov. 14, 2007

The gaucho tradition of South America is alive and well in colleges and universities here in the U.S. The gauchos of the South American pampas—the open grasslands of Argentina,...

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Taking a Healthy Walk

By Paul King on Nov. 14, 2007

More and more operators are making healthful dining a major part of their menu mix, and customers are actually buying it.. There was a time, not too long ago, when customers would come to ...

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Organic Growth

By Joan M. Lang on Nov. 14, 2007

As more customers seek ‘natural’ foods, an organic restaurant chain has found a niche in several noncommercial markets. With the move toward more healthful and more natural food gaining m...

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Asian Goes Fusion

Oct. 24, 2007

Our polyglot nation calls for more Asian variety, and operators are finding ways to satisfy that demand. A funny thing happens to ethnic food on the way to the American marketplace: ...

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That's Italian

Sep. 14, 2007

Dedicated stations are proving that there’s more to Italian food than pizza and spaghetti with meatballs. “Italian food works very well with an exhibition cooking station, and ...

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