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A collection of menu planning ideas for foodservice operators.

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Deli-cious

 By Karen Weisberg on Apr. 21, 2008

Grown beyond its roots, ‘deli’ can encompass the world—but don’t forget the pickle. Over the years, the name “delicatessen” may have been shortened to “deli,...

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A Damp Paradise

 Apr. 21, 2008

Cool, rainy climate and volcano-enriched soil make the Pacific Northwest a chef’s dream. People in the Pacific North-west like to think that when it came to colonization, settl...

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The 'Other' West Coast

Mar. 14, 2008

The diverse culinary traditions of four South American countries—Bolivia, Chile, Colombia and Peru—reflect a melting pot of cultural influences. Perhaps nothing speaks more for...

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Army Fights a Healthy War

By Susan Holaday on Feb. 15, 2008

The U.S. Army’s foodservice program is getting a new look, and a strong emphasis on nutrition is a big part of the change. Col. Maria Worley, chief dietitian for the U.S. Army,...

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A Healthier World

By Kathy Blake on Feb. 15, 2008

At the Worlds of Healthy Flavors Leadership Retreat, held at the Culinary Institute of America’s Greystone campus in Napa, Calif., nutrition scientists and more than 40 chefs shared ideas f...

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A Healthier World

By Kathy Blake on Feb. 15, 2008

Greystone’s fourth Worlds of Healthy Flavors conference offered operators myriad options for making healthy menus more flavorful. Power to change the way America eats rests in the hands of food...

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Mediterranean South

Jan. 17, 2008

Coming from the southern half of this region, North African cuisine is adding to the richness of the Mediterranean diet. Years ago, when I was a young associate editor at Food Management, I...

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American Classics, Straight Up with a Twist

Dec. 14, 2007

Old favorites never die; they’re just reinvented with new ingredients. Have we seen the end of meatloaf and fried chicken? Are American diners sick of French fries? Have hambur...

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Taking a Healthy Walk

By Paul King on Nov. 14, 2007

More and more operators are making healthful dining a major part of their menu mix, and customers are actually buying it.. There was a time, not too long ago, when customers would come to ...

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Organic Growth

By Joan M. Lang on Nov. 14, 2007

As more customers seek ‘natural’ foods, an organic restaurant chain has found a niche in several noncommercial markets. With the move toward more healthful and more natural food gaining m...

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