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A collection of menu planning ideas for foodservice operators.

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Carrot Quinoa

 Jan. 20, 2010

CARROT QUINOAFLAVORS 450, Morrison Management ServicesYield: 5 servings1 cup quinoa1/4 tsp. extra virgin olive oil1/2 cup yellow onion, finely chopped2 cups carrot juice (about 10 medium carrots) or b...

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Healthy for cheap

 Jan. 19, 2010

MANCHESTER, N.H.—A wellness initiative that began one year ago at 265-bed Elliot Hospital led to the development of a 500-calorie meal that sells for $2.50 to hospital employees. The meal, offered at ...

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New breakfast program increases participation by 63%.

Jan. 19, 2010

Last year a new breakfast in the classroom program was piloted in 39,000-student Saint Paul Public Schools in Minnesota. The program, Breakfast to Go (B2G), was so successful, Jean Ronnei, director of...

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Compass Group launches “flexitarian” eating initiative

Jan. 19, 2010

Compass Group, working with the Humane Society of the United States, has implemented the “Be a Flexitarian” initiative. The initiative will promote more variety of meat-free options to encourage healt...

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Sailing the Mediterranean

By Willie Kiernan on Jan. 18, 2010

With more people looking to eat healthfully, Mediterranean is taking on added importance as a menu option. As foodservice operators look for more ways to emphasize healthful dining, Mediter­ranean...

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Acing Asian

By Susan Holaday on Jan. 18, 2010

With the proliferation of Asian products, creating authentic Asian flavors is easier than ever. Asian cuisine has continued to gain in popularity this year, according to FSD’s 2009 Menu Dev...

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Café Vivian’s Local Angle

Dec. 22, 2009

At Princeton University, Café Vivian was reshaped to reflect the campus’s long-time sustainable efforts. As the United States becomes more and more a polyglot of cultures, the concept of “A...

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Pork Gets its Due

By Susan Holaday on Dec. 22, 2009

Pork, valued for its versatility and health profile, is becoming more popular in non-commercial operations. Pork, always a versatile product, became a “hot” item on menus this year as ope...

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Penne Pasta with Broccoli Rabe and Sweet Peas

Dec. 08, 2009

Penne Pasta with Broccoli Rabe and Sweet PeasCornell University & Barilla PastaYield: 8 servings 12 cloves garlic, sliced thin½ cup + 3 tbsp. extra virgin olive oil2 lbs. 8 oz. bro...

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District pilots nutrition labels

Dec. 08, 2009

RALEIGH, N.C.—A nutrition labeling pilot in eight Wake County Public School System’s schools found that the labels influenced students’ food selections. The district’s School Health Advisory Council (...

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