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A collection of menu planning ideas for foodservice operators.

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The New American Plate

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

Misconceptions about food and eating habits that cause cancer abound. How can operators steer customers in the right direction? Cancer is the second leading cause of death in the U.S. after heart dis...

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This for Fat

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

The quest for an effective fat substitute continues. Meanwhile, what can you do? Fat substitutes have gotten much attention in the food technology community in recent years. Their goal? All the potat...

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Tea Takes the Spotlight

By Karen Weisberg on Sep. 14, 2005

From green tea to greenthread, it’s a growing phenomenon. Green tea continues to rise in prominence and popularity, helped recently by research showing its cancer-fighting capabilities. In July...

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Dispelling the myths

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

Is butter worse than margarine? Does protein build muscle? Read on for answers to these and other nutrition falsehoods.

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The Holiday Crunch

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

From celery stuffed with nut butter or soy cream to mini-mushroom quiche, appetizers are on the vegetarian menu. Everyone likes savory, spicy appetizers. Add some cold sparkling grape juice or hot ci...

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Noodling Around

By Karen Weisberg on Sep. 14, 2005

Pasta is everyone’s darling. With so many “pastabilities” in shapes, ingredients and sauces, it easily keeps the boredom factor at bay. Operators can expect solid pasta sales by men...

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Schools Re-Tool

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

School meals aren’t what they used to be. Despite student lament, that’s a good thing. Students in every grade may soon be longing for the “good old days.” For example, Kelly ...

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Indian Inspiration

Aug. 14, 2005

FSD’s most recent menu development study shows Indian food to be the top cuisine non-commercial operators plan to add this year. Here’s how some operators are already handling it. &#...

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Pain in the grain

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

How can you help customers eat more whole grains, since not many do?

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Rehab Hospital Nixes Deep-Fry

By Jennifer Alexis on Jul. 14, 2005

Canada facility’s sales rise nearly 20% after facility and menu upgrades. Sales at the bistro at Glenrose Rehabilitation Hospital, part of the Capital Health network in Edmonton, Alberta, are u...

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