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A collection of menu planning ideas for foodservice operators.

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Beans make the scene in healthcare

 Sponsored content from our partner Bush’s Best® on Sep. 13, 2011

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

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Salads Pick Up the Protein

 By Susan Holaday on Aug. 30, 2011

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

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Spice of Culinary Life

By Willie Kiernan on Aug. 30, 2011

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

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Alternative refreshers shine in corporate dining

Sponsored content from our partner Kraft Foodservice on Aug. 17, 2011

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

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Get more bang for your buck with beef

Sponsored content from our partner The Beef Checkoff Program on Aug. 15, 2011

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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Small plates sell big

Sponsored content from our partner Lamb Weston on Aug. 01, 2011

Look at a variety of eating establishments today—anything from casual restaurants, pubs and taverns to college dining halls and healthcare cafeterias—and chances are you'll see customers enjoying appetizers, small plates, snacks and other items that are smaller than typical entrées.

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Talking Health with Deanne Brandstetter

Jul. 19, 2011

  Compass Group North America has been one of the leading contract companies in promoting healthful eating to its clients. Its most recent effort, “whole + sum”, has been very successful, and earne...

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A Healthy Renovation

By Becky Schilling on Jul. 19, 2011

As part of a new contract with Morrison Management Specialists, 428-bed Penn State Milton S. Hershey Medical Center has renovated a café into a franchise Au Bon Pain location.

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Old-School Pork is Out

By Willie Kiernan on Jul. 15, 2011

Operators find new ways to menu the other white meat. What’s not to love about pig?” Nancy Maslonka, executive chef at the Medical Center of Lewisville, Texas, says. “It gives us ham, bacon, loins, ribs, roasts and my favorite guilty ple

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A Sea Full of Healthy Options

By Susan Holaday on Jul. 15, 2011

With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic ethnic cuisine. Though loosely defined, this cuisine features foods

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