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A collection of menu planning ideas for foodservice operators.

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Hearst B-Well Program Offers Tools for Wellness

 By Lindsey Ramsey on Oct. 10, 2011

Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hearst brought together the team from Restaurant Associates, which manages Café57, employees from the building’s Wellness C

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Going Global

 Sep. 30, 2011

The definition of what Americans call “comfort food” has, over the years, expanded to such an extent that Italian, Mexican and some Asian foods are now considered mainstream cuisine. But during the last decade or so, “global cuisine&rdqu

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Soup Sells

By Elissa Elan on Sep. 27, 2011

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales no matter the weather, operators say.

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Breakfast Basics: Comfort foods, ethnic dishes "hot" items this year

Sep. 21, 2011

Child nutrition directors are adding ethnic dishes, comfort foods and self-serve items to breakfast menus this year. At the Burlington (Vt.) School District, Doug Davis added a self-serve burrito bar...

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WVU Encourages All to Get Healthy

Sep. 21, 2011

Education is key to both the employee and student wellness programs at 32,300-student West Virginia University. Nettie Freshour, RD, dietitian/program coordinator for WVU Dining Services, says the ini...

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Vegan Vacation

By Lindsey Ramsey on Sep. 14, 2011

Faced with constant requests for more vegetarian fare, the dining department at 36,000-student University of North Texas opened an all-vegan dining hall this fall. Ken Botts, special projects manager, says the department has made several previous attempts

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Wellness Spotlight: Hearst Café 57

Sep. 14, 2011

Wellness Program: B-Well Location: Café 57 at Hearst Tower, New York Wellness has been a primary concern for Hearst Tower since the building opened in 2006. When the building first opened Hea...

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Getting to Know Grains

By Bonnie Brewer Cavanaugh on Sep. 14, 2011

Exotic grains are undergoing a kind of renaissance due to their healthy qualities and versatility. Also called heirlooms, these nutrition-packed grains—amaranth, teff, quinoa, spelt, millet, wheatberry, barley, bulgur, farro and buckwheat—are

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Beans make the scene in healthcare

Sponsored content from our partner Bush’s Best® on Sep. 13, 2011

Hospital food is progressing far beyond the old stereotype of blah institutional fare. Lively flavors, global recipes and fresh ingredients increasingly appear on patient trays and retail cafeteria plates. In particular, nu

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Spice of Culinary Life

By Willie Kiernan on Aug. 30, 2011

Indian spices—cumin, cinnamon,  coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and poetic dissertation since the beginning of civilization. The lure of ex

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