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A collection of menu planning ideas for foodservice operators.

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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...

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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.

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Pour It In

By Karen Weisberg on Dec. 14, 2005

Beverages such as juice, soda, beer and wine offer intense flavor benefits in cooking and baking. Today, chefs are also eyeing how beverage blending can add a healthful profile. You couldn’t sa...

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Feeding in the Raw

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

Raw food—vegan by definition—takes the no-meat menu to new heights. Are you prepared to make the climb? The idea of eating foods in their natural state can be traced to the Natural Hygeni...

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The Asian Occasion

By Karen Weisberg on Nov. 14, 2005

The traditional view of Asian food is a thing of the past. Now, as influence from multiple regions of the Pacific Rim and the Asian continent permeate the American landscape, menu choices take on new ...

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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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The Holiday Mode

By Karen Weisberg on Oct. 14, 2005

Diet fads may come and go, but desserts remain the simple indulgence customers of all ages manage to justify. This is especially true come holiday time, when opportunities to dress up desserts abound....

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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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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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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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