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A collection of menu planning ideas for foodservice operators.

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Rhapsody In Green

 By Susan Holaday on Apr. 01, 2009

As Americans try to eat more healthfully, salads take a more prominent role in cafeterias. Whether premade in bowls or selected from items on a bar, salads have evolved dramatically from the days whe...

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Latino Fare with Flair

 Mar. 31, 2009

For a taste of real Latino cuisine, go where Latinos live and work, like Miami’s Barry University. If you are looking for ideas for ethnic menus, it always helps to go where tho...

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Doing Indian Right

Feb. 21, 2009

At Silicon Valley businesses, Bon Appetit knows the value of providing authentic Indian cuisine to an increasingly foreign-born clientele. The rich flavors and aromas of our chi...

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Aramark Pilots New Dining Concept

By FSD Magazine on Feb. 15, 2009

Bright colors, mascots, express lines make up new Cool*Caf. PHILADELPHIA—In an effort to bring better nutrition and more fun to elementary school cafeterias across the nation, Aramark has devel...

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Prioritizing Healthy

Feb. 15, 2009

Health system’s 500 Club helps customers purchase healthy options on campus and in the community. Foodservice departments across the nation are looking for ways to combat obesity. This is p...

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Great Grains

By Willie Kiernan on Feb. 15, 2009

The amber waves of grain in non-commercial cafeterias have an increasingly exotic flair to them. Across the country, non-commercial foodservice operators are adding more and different kinds of grains...

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Breaking Down Breakfast

By Susan Holaday on Jan. 15, 2009

Drawing people in to breakfast isn’t easy, but these operators have managed quite well. Virtually everyone knows that breakfast is the most important meal of the day, but getting people to eat ...

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Worth Every Penny

By Lindsey Ramsey on Jan. 15, 2009

Vending goes healthy despite tough economic times. In the current economic climate, worrying about switching to higher priced items in a vending machine may seem to be a low priority for foodservice ...

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Step 2 Wellness

By FSD Magazine on Jan. 04, 2009

District’s program aims to increase employee wellness, self esteem. Employee wellness is the focus of a new program at the 5,000-student Goddard USD 265. Steps 2 Wellness, a program develop...

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Healthy American

Dec. 16, 2008

At Penn State’s Simmons Hall, residential dining is showcasing a world of healthy flavors. Simmons Hall, on the campus of Pennsylvania State University in University Park, has ...

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