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A collection of menu planning ideas for foodservice operators.

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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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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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Skip the meat

Dec. 08, 2009

A treasured staple in the industry, the traditional bowl of soup has taken on many revisions through the years to address various dietary needs. Vegetarian soups have become dense and rich. Vegan soup...

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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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USDA study shows influence of school policies on meals’ fat content

Dec. 08, 2009

A new study released by the USDA shows the effects school policies have on fat content of school meals. The report, Meeting Total Fat Requirements for School Lunches: Influence of School Policies and ...

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Variety in a bowl

By Willie Kiernan on Nov. 23, 2009

Soup is still America's comfort food. Soup remains a hot—even cold—item in many cuisines. Steeped in tradition and ancestral heritage, soup is a versatile food. Tinkering with age-old ...

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‘New’ Asian on the Block

Oct. 28, 2009

Korean, the next emerging cuisine, shares ingredients with its southern neighbors but has a style all its own. In the past couple of years, while virtually everyone in non-comme...

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Avocado and Vegetable Soup

Oct. 14, 2009

Avocado and Vegetable SoupAdapted from Creative Dining Services, Zeeland, Mich.Yield:  4 servings   1 large avocado1 tbsp. lemon juice, divided1 tbsp. vegetable oil1 cup leeks, chopped...

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Farm Fresh

Oct. 13, 2009

PALO ALTO, Calif.—A new organic and sustainable patient menu named Farm Fresh was launched three months ago at 613-bed Stanford Hospital & Clinics. All items on the Farm Fresh menu are local—withi...

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