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A collection of menu planning ideas for foodservice operators.

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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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Asian Goes Fusion

 Oct. 24, 2007

Our polyglot nation calls for more Asian variety, and operators are finding ways to satisfy that demand. A funny thing happens to ethnic food on the way to the American marketplace: ...

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That's Italian

Sep. 14, 2007

Dedicated stations are proving that there’s more to Italian food than pizza and spaghetti with meatballs. “Italian food works very well with an exhibition cooking station, and ...

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Speed Prep Smarts

By Karen Weisberg on Sep. 14, 2007

Even operators who swear by scratch cooking use convenience as a savvy survival strategy. The foodservice speed zone extends from the back of the house to the front of the house, thanks to pressure f...

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America, the Melting Pot

Aug. 14, 2007

Despite our love affair with international cuisine, American staples like barbecue are still popular. The culture of the United States is blessed with so many ethnic influences...

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Dessert Delights

By Karen Weisberg on Aug. 14, 2007

In-house bakers can whip up a variety of cost-effective traditional and unusual desserts. Whether omnivores or vegetarians, we humans like our desserts. A special celebration is a good excuse to indu...

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Teaching Authentic Ethnic

By Karen Weisberg on Aug. 14, 2007

Bon Appetit gives its chefs the skills to build authentic flavor profiles. Culinary training is never on the back burner for the chefs and sous chefs at Bon Appetit Management Co. accounts such as Ci...

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Taking Back School Lunch

By Marissa Shalfi on Aug. 09, 2007

Operators meet the challenges of the increased costs of healthier foods with creative solutions and an outcry for federal funding.After the reauthorization of the Child Nutrition Act in 2004, school d...

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Taking Tacos Up a Notch

Jul. 14, 2007

Operators delve into Mexican history to bring new zing to this assimilated staple. Tacos long ago became a culinary given in the U.S.—so mainstream that they’ve pretty much bec...

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HMR Still Finds a Market

By Karen Weisberg on Jul. 14, 2007

Perceiving customer interest, some operators revisit—or tweak—dinner-to-go concepts. Who wouldn’t appreciate having a home cooked meal for dinner every night? Of course, just about ...

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