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A collection of menu planning ideas for foodservice operators.

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Vegetable Mixed Grill with Thai Green Curry Sauce and Grilled New Potatoes

 Jun. 17, 2009

Yield: 12 servings 3/4 lb. zucchini 3/4 lb. yellow squash 3/4 lb. onions 3/4 lb. red peppers 1/4 lb. fresh ginger 36 new p...

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Alliance for a Healthier Escambia

 Jun. 12, 2009

McCain’s and Dole have partnered with Alliance for a Healthier Generation to bring healthier meals to a Florida school district. PENSACOLA, Fla.—It is said that the longest jour...

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Desserts that Comfort

By Susan Holaday on Jun. 12, 2009

In a tough economy, desserts are making a comeback, but operators endeavor to make them healthier. Everyone has moments when they crave something sweet. A little indulgence at the end of the meal can...

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Asian is in at Purdue

Jun. 12, 2009

Lemongrass, a fast-casual concept, has been a highlight of the university’s $7 million foodservice renovation. To the uninformed, the idea of a Thai-themed restaurant in Americ...

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USDA Extends Philly Universal Feeding Program

Jun. 08, 2009

June 8-The U.S. Department of Agriculture decided to extend the 17-year-old Universal Feeding Program at the 167,000-student School District of Philadelphia, reversing the decision last November...

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Cafeteria Education

May 15, 2009

Wellness day teaches students nutrition. CLAYTON, N.J.—A wellness day at the 1,300-student Clayton (N.J.) School District combined nutritious food, education and fun to promote healthier li...

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Hydration Station

By Howard Reill on May 15, 2009

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...

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Hungry for Healthy

By Willie Kiernan on May 15, 2009

Foodservice directors are finding that the demand for healthier foods continues to grow. As that demand grows, operators are figuring out ways to make sure customers know that healthy doesn't mean...

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Satisfying with Seafood

By Willie Kiernan on Apr. 20, 2009

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, ...

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Rhapsody In Green

By Susan Holaday on Apr. 01, 2009

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...

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