Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

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...

Menu

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...

Menu

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. “...

Menu

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 (...

Menu

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 ...

Menu

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...

Menu

Waves of Exotic Grains

By Willie Kiernan on Feb. 18, 2010

As customers and chefs seek healthier menu optins, nontraditional grains such as quinoa, bulgur and others get more attention. Operators like Chef Cary Neff, vice president of corporate cul...

Menu

Breakfast Anytime

Feb. 18, 2010

Breakfast is making a comeback in all venues, and operators are responding with all-day menus and upscale offerings. At the University of New Hampshire, Director of Dining Jon Plodzik, who saw studen...

Menu

2009 FSD of the Month

Jan. 29, 2010

January: Diana Gutierrez, Telcordia Technologies February: Mark Bordeau, Broome-Tioga BOCES March: Tim Bauman, Wood County Hospital April: Mary Lou Kennedy, Bowdoin College May: Re...

Menu

H1N1 Battles

Jan. 20, 2010

As fears about the spread of H1N1 in hospitals heated up last fall, several hospitals across the country put restrictions in place for both visitors and staff. These restrictions have affected foodser...

  • Page 228