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A collection of menu planning ideas for foodservice operators.

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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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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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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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Tapping the Graze Craze

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

Vegetarian grazing used to be a method of dining survival; now you can take it further and make it a vegetarian delight. Grazing is a preferred meal assembly method for many customers, allowing them ...

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Spicing Up the 'Cue

By Karen Weisberg on Jul. 14, 2005

Barbecue is far from ordinary, especially as regional influences play a large part in the finished product. Still, operators continue to spice it up—and not just during the summer. You don&rsqu...

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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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Healthy Burgers

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

The all-beef burger is as popular as ever. But a stampede of proteins—from land, sea and garden—are gaining ground. Low-fat and veggie burgers have become the burger of choice for many Am...

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Spanning the Globe

By Karen Weisberg on Jun. 14, 2005

Operators continue to expand their ethnic repertoire in order to keep up with—or perhaps stay a step or two ahead of—their customers’ increasingly sophisticated palates. Each of the...

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