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A collection of menu planning ideas for foodservice operators.

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Making Desserts Healthier

 By Susan Holaday on Oct. 08, 2010

As thin becomes “in,” many operators are downsizing their desserts to help customers eat more healthfully. Sweet treats should yield a “nutritional punch,” says Cathy Bart...

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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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A Healthy Transformation

Oct. 07, 2010

Colorado district fights against processed foods. MONTROSE, Colo.—A healthy transformation is happening at 6,700-student Montrose County School District. For the past two years, the foodser...

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Spice of Life

Oct. 07, 2010

New chef demonstrates that seniors want more than meatloaf and mashed potatoes. WAUWATOSA, Wis.—Justin Johnson is on a mission to change the way the foodservice department at Harwood Place, an i...

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Latino Goes Mainstream

By Susan Holaday on Sep. 23, 2010

Latino cuisine, which encompasses foods from Mexico to the Caribbean to South America, presents an opportunity for directors to meet the needs of a growing segment. Hispanics are estimated to be the n...

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Tzatziki Sauce

Sep. 07, 2010

Tzatziki Sauce Morrison Management SpecialistsYield: 8 servings 1 ¾ cup Greek yogurt, plain, fat free1 tbsp. extra virgin olive oil2 tbsp. fresh lemon juice¼ tsp. sea salt...

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School Breakfast Gets a Boost

Sep. 03, 2010

ONALASKA, Wis.—When Kerry Johnson was the supervisor at Onalaska High School, breakfast participation was poor. In a school with approximately 900 students, only between seven and 12 students were eat...

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A Cultured Taste

By Willie Kiernan on Sep. 03, 2010

Centuries old, yogurt is still “whey” cool. Yogurt, which is basically a fermented milk product, is perhaps more than 1,000 years old. Its origin goes back to early nomadic cultures in the ...

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Half Measures

Sep. 03, 2010

University study finds that many school wellness policies still have more bark than bite CHICAGO—Three years after a federal rule was enacted ordering school districts to develop wellness policie...

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