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A collection of menu planning ideas for foodservice operators.

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Smart Choices

VA Canteen Services launches healthy campaign. WASHINGTON D.C.—Last fall, the Veteran Canteen Services launched the Smart Choices campaign in its 180 retail locations across the country. Ac...

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Well-Traveled Barbecue

With customers craving international barbecue, operators are responding. Though barbecue is often considered a quintessential American cuisine, ethnic barbecue is becoming more common in many operati...

College foodservice directors and chefs say they brought back valuable ideas from the 2011 MenuDirections conference, some of which have already been implemented. NEW ORLEANS—The 2011 MenuDire...

Plant-based proteins can satisfy more than just vegetarians. Alternative proteins made with soy and other plants provide an excellent source of high-quality protein and vitamins. That is on...

Tandoori-Spiced Pear & Salmon SaladPacific Northwest Canned Pear ServiceYield: 12 salads (each salad has 6-oz. fillet) 1 ½ qt. Pacific Northwest Canned Pear halves, drained, juice reserv...

With the number of celiac disease cases rising, operators are working hard to create menu items that satisfy. Foodservice is all about providing better service to all customers, which for many operat...

This American staple is used in an array of regional specialties and ethnic dishes. Whether it’s the sweetness, the flavor, the consistency or the color, corn lends itself to many applicati...

Last September a renovated cafeteria at the Blanchfield Army Community Hospital on the Fort Campbell base opened. The $10 million renovation, which was the brainchild of retired Col. Maria Worley, R.D...

Three months after President Obama signed the Healthy, Hunger-Free Kids Act into law, FSD spoke with several operators, as well as SNA President Nancy Rice and Audrey Rowe of the USDA, to find out wha...

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

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