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A collection of menu planning ideas for foodservice operators.

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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

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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.

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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

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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

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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

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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

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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...

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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.

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Wild About Mushrooms

By Willie Kiernan on Nov. 07, 2011

With increased awareness beyond the common mushrooms, many operators are incorporating exotic mushroom varieties, such as shiitake, trumpet, porcini, morel, chanterelles and truffles into dishes.

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Child Nutrition Directors Share Menu Inspiration Tips

Oct. 26, 2011

Participation is at the heart of every school meals program. To keep growing a district’s customer base, it’s imperative that child nutrition directors continue to tweak menus to conform t...

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