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A collection of menu planning ideas for foodservice operators.

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Comfortably...Mexican

 By Karen Weisberg on Dec. 14, 2006

World flavors are beating a path to America’s doorstep. But Mexican, right next door, refuses to be ignored—and customers continually demand comfort-food versions of familiar south-of-the-...

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Menu planning for diabetics

 By Karen Wilk Rubin MS, RD, LD on Nov. 14, 2006

There is no single diet for diabetics—so how can you craft a balanced menu?

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Sea Change

By Karen Weisberg on Nov. 14, 2006

The message is being taken to heart that the seafood you purchase and menu should be of the sustainable variety. Meanwhile, operators also agree that simple seasoning and preparation is often the best...

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Bon Appetit Takes 'Local' National

By Paul King on Nov. 07, 2006

Bon Appetit Management Co. has made local and sustainable a hallmark of its college and university accounts across the country. According to the Community Alliance With Family Farmers, based in Davis...

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The Pasta Component

By Karen Weisberg on Oct. 14, 2006

By combining ‘wholesome’ with ‘indulgent’ ingredients—and providing more varied seasoning for customization—operators are re-invigorating the comfort pasta classics...

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Keeping Salads in Check

By Karen Wilk Rubin MS, RD, LD on Sep. 14, 2006

With Americans eating more salads than ever, operators need to make salads healthier. Here are some tips for making it happen. The traditional salad of iceberg lettuce with a slice of tomato and cucu...

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Where the Action Is

By Karen Weisberg on Sep. 14, 2006

Display cooking is a mainstay of the many buffets Sportservice stages at stadium venues around the country. This  clambake, according to Exec. Chef Rolf Baumann, adds visual and aromatic exciteme...

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Smoothie Moves

By Karen Weisberg on Sep. 14, 2006

Smoothies continue to become part of healthful menu offerings. Fruit- or yogurt-based, regular or low-cal, no-sugar-added, with or without a booster—smoothies are a solidly entrenched part of t...

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From Montagu to Muffuletta

By Karen Weisberg on Aug. 14, 2006

The classic sandwiches remain popular—but today’s sandwich board is heating up with toasted or grilled versions of just about anything. Also hot: ‘gourmet’ toppings and spa por...

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Bread at Daybreak

By Nancy Berkoff, RD, EdD, CCE on Aug. 14, 2006

Breakfast breads—pancakes, waffles, pain perdu, French toast, muffins, etc.—win the morning popularity award. Vegetarians who consume milk, eggs and sugar can enjoy traditional breakfast ...

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