Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Banking on Breakfast

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

Healthful breakfast offerings will satisfy the needs of health-conscious customers while urging others to make better choices. Many believe breakfast is the most important meal of the day. But, accor...

Menu

Balancing Act

 By Karen Weisberg on Apr. 14, 2006

Experts agree that calories and exercise count in efforts to shed pounds. Toward that end, operators offer a growing array of healthful menu choices and help facilitate lifestyle changes. The nationa...

Menu

Know Smoking

By Karen Weisberg on Mar. 14, 2006

The smoky profile of traditional prep brings this old-time comfort food an edgy popularity from coast to coast. Pulled pork, ribs and brisket reign, but smoked chicken and turkey are on the rise. The...

Menu

Changing Your Oil

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

Oil is an essential part of cooking. But there may be a way around the negatives some oils bring to the cooking table. Fat is not all bad—we just tend to get too much of it. The body uses fat t...

Menu

Vegetable Proteins

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

Looking for enough protein in a vegetarian lifestyle can be a challenge. While it's easy to get the required nutrients when eating animal proteins, vegetable proteins are harder to understand. How...

Menu

Packing a Punch

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

Nearly all foods are good for you in moderation, but do some pack extra punch? A recent survey by the International Food and Information Council (IFIC) states that 55% of Americans believe there&rsqu...

Menu

Meet the Salad Challenge

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

Salads are often thought of as the default healthy choice. However, some salads can be high in carbohydrates and saturated fats when drenched with high-calorie dressings. Whether it's served from ...

Menu

A Wyoming Welcome

Dec. 14, 2005

Geography and regional nuance set the stage for a university’s year-long series of dinners promoting American cuisines. Much is said about how non-commercial foodservice is tied to the mission ...

Menu

Seafood’s Low-Carb Fit

By Nancy Berkoff, RD, EdD, CCE on Dec. 14, 2005

If low-carb still rates high among your customers’ dining preferences, you might take another look at seafood. Low-carb menu requests are retaining some staying power, despite how the frenzy ha...

Menu

Daily dairy needs boost

By Karen Wilk Rubin MS, RD, LD on Dec. 14, 2005

Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've got tips on promoting dairy consumption in your operation.

  • Page 240