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Bush’s Best®

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Stay on trend with kid-friendly cuisine

From the First Lady’s “Let’s Move” initiative to the National Restaurant Association’s (NRA) “Kids LiveWell” program, it’s apparent that children’s nutrition has become a key trend for 2013.

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Serve a vegetable kids like

The foodservice industry is paying more and more attention to what is served on kids’ menus, with a renewed focus on offering better-for-you choices. The National Restaurant Association's chefs' survey, What's Hot in 2012, cited healthfu

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Stay on trend with meatless Monday

The topic of vegetarian, flexitarian, vegan or pescatarian eaters is showing up weekly in news reports across the country. Consumers are becoming more and more conscious of the amount of meat they eat and the impact it has. Meat-loving chefs are beginning

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Meatless Monday sparks creative bean cuisine

The Meatless Monday campaign and the growing interest in healthier eating are spurring foodservice directors to greater creativity in vegetarian cookery. Many of them rely on the versatility, nutrition and flavor of beans to craft appealing meatless dishe

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Beans liven up K-12 menus

The quest to deliver highly nutritious lunches that please finicky students is leading some school foodservice directors on the path of tasty bean dishes. They’re finding success with everything from traditional bake

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Beans shine on the side

With an eye to eating enjoyment as well as nutrition, noncommercial foodservice operators are menuing bean side dishes with special flair. The inspirations range from the cilantro and chipotles of the Mexican table to Medit

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Beans make the scene in healthcare

Hospital food is progressing far beyond the old stereotype of blah institutional fare. Lively flavors, global recipes and fresh ingredients increasingly appear on patient trays and retail cafeteria plates. In particular, nu

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Beans star in the center of the plate

Taking cues from cultures that hold legumes in high regard, noncommercial operators are choosing bean dishes as key planks in lighter, healthier meal platforms that appeal to the taste buds

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Bean cuisine wins fans on campus

Meeting the demand for healthy meals while coping with picky palates and rising food costs is no small feat for college and university foodservice directors. One of the ways they manage is by menuing beans in tasty and good-for-you applications.

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