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A collection of menu planning ideas for foodservice operators.

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WVU Encourages All to Get Healthy

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

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...

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

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

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...

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

Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef, chicken and seafood as operators add less traditional protein optio

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

Employees of a medical technology company near Chicago are embracing noncarbonated, sugar-free refreshment beverages and moving away from carbonated soft drinks, following a trend that has been gaining steam nationwide in recent yea

It's a good time to know a thing or two about saving money — and giving customers more of what they want.

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