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A collection of menu planning ideas for foodservice operators.

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How do you do healthy?

 Apr. 26, 2011

We asked eight child nutrition directors how they promote and teach healthy dining behaviors and what easy tweaks they’ve made to menu items to make them better for students. Here’s what they said: ...

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Reader Feedback: Healthy, Hunger-Free Kids Act Wrap-Up

 Apr. 26, 2011

Dan Witt, supervisor of food services, Pueblo County School District 70 in Colorado, responded to our article in March's K-12 Spotlight. Witt expressed concern about the meal price equity clause. ...

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Lessons Learned

Apr. 20, 2011

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...

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Smart Choices

Apr. 20, 2011

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

Apr. 20, 2011

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...

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Tofu and More

By Willie Kiernan on Apr. 12, 2011

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

Mar. 16, 2011

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...

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Cornucopia

By Willie Kiernan on Mar. 10, 2011

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...

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Goodbye Gluten

By Susan Holaday on Mar. 10, 2011

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...

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Cafeteria Boot Camp

Mar. 09, 2011

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...

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