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A collection of menu planning ideas for foodservice operators.

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Beans star in the center of the plate

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

Taking cues from cultures that hold legumes in high regard, noncommercial operators are choosing bean dishes as key planks in lighter, healthier meal platforms that appeal to the taste buds

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Salads do Travel

 Jun. 23, 2011

Internationally influenced salads provide a lunchtime foray into a variety of different flavors, each with hidden health benefits. Vietnamese spices and Mexican heat are just a few of the flavor prof...

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Under the Sea

Jun. 23, 2011

From coast to coast, seafood is growing in popularity. The average American consumed nearly 16 pounds of fish and shellfish in 2009, according to the NOAA Fisheries Service, with shrimp lea...

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Making Healthy Work in Healthcare

By Paul King on Jun. 13, 2011

Surprising as it may be, selling healthy in hospitals isn’t as easy as it might seem. Patient menus, of necessity, follow a number of guidelines, but getting employees and visitors to eat more healthf...

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Student Favorites Make Up Summer Menu

May 25, 2011

To create the 10-day menu for the summer meals program in the Reynoldsburg (Ohio) School District, Foodservice Director Connie Fatseas used the students' 10 favorite entrées from the regula...

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What's Hot is Cool

By Susan Holaday on May 24, 2011

From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing repertoire of soups that bring refreshment in hot weather.

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Poultry’s Power Player

By Willie Kiernan on May 24, 2011

Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market, offering a base for myriad options.

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“Green” Schools

May 18, 2011

FSD talked with three foodservice management firms about their “green” efforts. Find out how Opaa!, Flik Independent School Dining at New York City independent schools and Meriwether Godsey at Sidwe...

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Bean cuisine wins fans on campus

Sponsored content from our partner Bush’s Best® on May 16, 2011

Meeting the demand for healthy meals while coping with picky palates and rising food costs is no small feat for college and university foodservice directors. One of the ways they manage is by menuing beans in tasty and good-for-you applications.

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Tandoori Chicken with Veggies and Whole-Wheat Naan

Apr. 27, 2011

Last December the child nutrition department at Los Angeles Unified School District sat down to draw up menus that would fit the new guidelines as proposed under the Healthy, Hunger-Free Kids Act. Dav...

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