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A collection of menu planning ideas for foodservice operators.

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Tofu and More

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...

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Tandoori-Spiced Pear & Salmon Salad

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...

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...

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...

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...

Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level where one needs to be a bit more specific such as east, south

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.

The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier ingredients, those culled from local and sustainable sources, and

Chefs develop entrées using raisins for collaborative event. VILLANOVA, Pa.—A day of cooking events centered on California raisins at 10,000-student Villanova University became a great op...

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