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A collection of menu planning ideas for foodservice operators.

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A Wyoming Welcome

 Dec. 14, 2005

Geography and regional nuance set the stage for a university’s year-long series of dinners promoting American cuisines. Much is said about how non-commercial foodservice is tied to the mission ...

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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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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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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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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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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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