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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Berry Good Menus

 By Willie Kiernan on May 17, 2010

The healthful qualities of berries combine with their taste to make them de rigueur on non-commercial foodservice menus.   Berries have long been appreciated as a tasty addition to sal...

Menu

Asian Marketplace

 By Susan Holaday on May 13, 2010

The desire for Asian flavors is now in every market segment, and the recipes span far beyond Chinese and Japanese. Earlier this year, culinary experts were calling Korean the next “hot” t...

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Salads on the Run

By Susan Holaday on Apr. 12, 2010

The phrase “grab and go” evokes the speed with which society is moving, and salads are moving with it. Everyone knows Americans need to eat more healthfully, but pressure of too much to do...

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Spice of Life

By Willie Kiernan on Apr. 12, 2010

Mediterranean cuisines offer a wide variety of spices to perk up just about any type of menu item. Mediterranean cuisine is as varied as the countries that border the sea. The region featur...

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Catering on a Budget

Mar. 19, 2010

The economy may be slow to recover, but caterers have menu strategies to help them remain successful. The impact of a recessionary economy is leading catering programs in non-commercial foodservice in...

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Here’s the Beef

By Willie Kiernan on Mar. 19, 2010

Throughout America, beef is still what’s for dinner—and lunch, and sometimes even breakfast. Whether grilling, stir-frying, pot roasting, broiling, frying or braising, beef continues to fin...

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Dried Fruit and Walnut Salad with Cheddar Cheese

Mar. 16, 2010

Dried Fruit and Walnut Salad with Cheddar CheeseHallmark Inc.Yield: 6 servings 12 oz. mixed greens (baby greens, chopped romaine, spinach)12 oz. Mandarin oranges, well drained12 oz. dried fruit (...

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District and Hospital Partner to Bring Healthy Foods to Students

Mar. 16, 2010

COOPERSTOWN, N.Y.—The foodservice departments at 1,000-student Cooperstown Central Schools and Mary Imogene Bassett Hospital have teamed up to add fresh produce to the students’ lunch menus. Two ...

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Cleveland Clinic Launches Healthy Eating Program

Mar. 16, 2010

CLEVELAND—Customers at the Cleveland Clinic have an easier way to eat healthy. At several of the hospital system’s retail locations, a brand of healthy foods, called Go Foods, is now available. “...

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Study discusses milk changes in NYC Schools

Feb. 25, 2010

NEW YORK—A study released by the Centers for Disease Control and Prevention found that eliminating whole milk and changing from low-fat to fat-free chocolate milk did not decrease students’ milk consu...

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