Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Farm Event Brings Together District, Community

Jan. 11, 2012

At the Novato Unified School District in California, the child nutrition department is reaching out to the community to help extend the department’s healthy message outside of the cafeteria. Miguel Vi...

Menu

Sweet Potato Promenade

 By Willie Kiernan on Jan. 04, 2012

As the weather gets colder and the leaves turn colors, many operators are looking to sweet potatoes as a nutritious alternative starch in their seasonal dishes. “The thing with fall vegetables ...

Menu

Mastering the Grill

By Pamela Parseghian on Jan. 04, 2012

Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-order food going strong, grills have become the go-to way t

Menu

The Possibilities of Pasta

By Elissa Elan on Nov. 29, 2011

Whole-wheat varieties of pasta are allowing operators to menu the grain as a healthy option. Today’s pasta dishes are more flavorful, stylish and healthful than ever before, according to several non-commercial operators.

Menu

Snacking Solutions

By Paul King on Nov. 17, 2011

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As FoodService Director talked with operators about the snacking

Menu

BCBS of Florida Offers Healthy at a Discount

By Lindsey Ramsey on Nov. 16, 2011

As a health insurance company it would make sense for Blue Cross Blue Shield of Florida to be progressive in terms of its own wellness program. Wellness efforts at BCBS began in 2006, according to Damian Monticello, corporate foodservice liaison, with the

Menu

Beans shine on the side

Sponsored content from our partner Bush’s Best® on Nov. 14, 2011

With an eye to eating enjoyment as well as nutrition, noncommercial foodservice operators are menuing bean side dishes with special flair. The inspirations range from the cilantro and chipotles of the Mexican table to Medit

Menu

Menuing Meatless

By Becky Schilling on Nov. 11, 2011

This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan, Windows Restaurant manager, is getting residents to eat th

Menu

A Healthy Head Start

By Bonnie Brewer Cavanaugh on Nov. 07, 2011

The emphasis on healthy has managed to permeate every daypart and breakfast is no exception. Several non-commercial operators have been trying to put a healthy spin on classic breakfast dishes by usin...

Menu

Loving Latino

By Susan Holaday on Nov. 07, 2011

With the rise of the Latino population, which according to the U.S. Census Bureau will reach 50 million this year, foodservice directors are reporting more interest in foods not only from Mexico but also Central and South America and the Caribbean.

  • Page 218