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A collection of menu planning ideas for foodservice operators.

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Comfort with a Twist

 By Susan Holaday on Dec. 21, 2010

From cheese steak to meatloaf, customers still crave comfort—and operators give it to them, sometimes with a healthy twist. Ask anyone to define comfort foods and the answer will vary widely. Fo...

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Nuts About Nuts

 By Willie Kiernan on Dec. 21, 2010

Despite challenges with allergies, there’s no denying nuts’ nutritional value. Packed with antioxidants and rich in energy, protein, vitamins, minerals and omega-3 fatty acids, nuts provide...

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Vegetarian Peanut Loaf

Nov. 16, 2010

Vegetarian Peanut Loaf Southern Peanut Growers Canton, Ga. 2 tbsp. olive oil 1 cup Spanish onion, ¼-in. dice 1 ½ cups cultivated mushrooms, ¼-in. dice ¼ cup green bell pepper, ...

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Loaves of Flavor

By Willie Kiernan on Nov. 09, 2010

Health and global influences have caused a revival in specialty and artisan breads. Whole-grain breads are among the oldest foods, dating back 10,000 years or more. Today, as people become ...

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Cold Weather Comfort

By Susan Holaday on Nov. 09, 2010

As the temperature drops, the desire for soup heats up in cafés across the country. Soup is popular, no matter the season, but as the colder weather descends on the U.S., many operators ratchet...

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District Honored by USDA

Nov. 09, 2010

Pat Farris’ new home focuses on nutrition education. COVINGTON, La.—In 36,500-student St. Tammany Parish Public Schools, Pat Farris has found a new home. After 16 years as director of schoo...

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Making Desserts Healthier

Nov. 04, 2010

Sweet treats should yield a “nutritional punch,” says Cathy Bartko, executive chef at Akron Children’s Hospital in Ohio. She’s just one of the operators who are incorporating healthier dessert options...

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Fresh Approach

Nov. 04, 2010

Colorado district pilots from-scratch program. EAGLE COUNTY, Colo.—At 6,000-student Eagle County Schools, a made-from-scratch program called Fresh Approach is being piloted at Brush Creek ...

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Building Blocks

Oct. 08, 2010

With a plan in hand, the GSA has begun its efforts to make federal cafeterias healthier and more sustainable. WASHINGTON, D.C.—Earlier this year, President Obama issued a four-part mandate desig...

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Guilty Pleasure

By Willie Kiernan on Oct. 08, 2010

Bacon remains a staple in non-commercial kitchens, in ever more creative ways. Bacon is a popular, if guilty, delight for many, and chefs continue to find creative ways to inject the smoky ...

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