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A collection of menu planning ideas for foodservice operators.

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Globally Healthy

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

How do you meet demand for new taste experiences and nutrition simultaneously? According to the National Restaurant Association, Americans spend 48% of every food dollar away from home. About 75% of ...

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Ready for Some Football?

 By Karen Weisberg on Jul. 14, 2006

A Morrison foodservice operator sees playing up “team” spirit for the Kansas City Chiefs boosts interest, sales and morale. For creating “team” spirit—that is, energizin...

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Grains of Truth

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

Grains are gaining ground with customers, and manufacturers are improving taste and variety. Are your menus keeping pace? Most Americans meet the government’s daily recommendation for grain con...

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Serving Protein Diehards

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

For customers still putting their faith in a high-protein, low-carb diet, here’s how you can up the protein beyond the ordinary. The truth about weight loss is that there is no one truth, and t...

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Sushi's Star Power

By Karen Weisberg on Jul. 14, 2006

Americans are becoming more adventuresome in trying—and are thus enjoying—a broader range of international flavors than ever before. This year, sushi takes star billing. Sometimes the mai...

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Breakfast ‘Prom’-o

By Karen Weisberg on Jun. 14, 2006

Chicago students win a dream prom by boosting their breakfast participation in a program featuring radio personalities. Marketing to high school students can be a daunting challenge, especially when ...

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Going Global

By Karen Weisberg on Jun. 14, 2006

The rise of the global economy helped prompt a demand for global cuisine. Today, non-commercial menus are a virtual United Nations of authentic dishes, exotic flavors and versatile mealtime solutions....

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Mushroom Madness

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

Once touted for their perceived medicinal value, mushrooms now provide texture and enhance flavor in meatless menus. Mushrooms have just enough personality to be interesting but, often, not enough to...

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Drinkable Meals

By Nancy Berkoff, RD, EdD, CCE on May 14, 2006

Are your customers steadfast grab-and-goers at mealtime? If so, consider drinkable meals to suit their busy lifestyles. Many of your customers are likely to be morning grab-and-goers. This means they...

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Easing Into Indian

May 14, 2006

Operators aim to menu Westernized versions of authentic Indian dishes. Now, many have found a way to prepare them consistently and easily as ‘street food’ goes mainstream. In t...

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