Menu

A collection of menu planning ideas for foodservice operators.

Menu

Hydration Station

Something as simple as putting fruit in water is causing a stir at St. Cloud State University in St. Cloud, Minn. The university's hydration station is encouraging students to skip the soda and st...

Menu

Satisfying with Seafood

Even in a tough economy, fish and seafood have a place in many foodservice operations. Though seafood may be difficult to handle, keep and sell properly in cafeteria settings with stringent budgets, ...

As Americans try to eat more healthfully, salads take a more prominent role in cafeterias. Whether premade in bowls or selected from items on a bar, salads have evolved dramatically from the days whe...

For a taste of real Latino cuisine, go where Latinos live and work, like Miami’s Barry University. If you are looking for ideas for ethnic menus, it always helps to go where tho...

At Silicon Valley businesses, Bon Appetit knows the value of providing authentic Indian cuisine to an increasingly foreign-born clientele. The rich flavors and aromas of our chi...

Health system’s 500 Club helps customers purchase healthy options on campus and in the community. Foodservice departments across the nation are looking for ways to combat obesity. This is p...

The amber waves of grain in non-commercial cafeterias have an increasingly exotic flair to them. Across the country, non-commercial foodservice operators are adding more and different kinds of grains...

Bright colors, mascots, express lines make up new Cool*Caf. PHILADELPHIA—In an effort to bring better nutrition and more fun to elementary school cafeterias across the nation, Aramark has devel...

Drawing people in to breakfast isn’t easy, but these operators have managed quite well. Virtually everyone knows that breakfast is the most important meal of the day, but getting people to eat ...

Vending goes healthy despite tough economic times. In the current economic climate, worrying about switching to higher priced items in a vending machine may seem to be a low priority for foodservice ...

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