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A collection of menu planning ideas for foodservice operators.

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Cleveland Clinic Launches Healthy Eating Program

 Mar. 16, 2010

CLEVELAND—Customers at the Cleveland Clinic have an easier way to eat healthy. At several of the hospital system’s retail locations, a brand of healthy foods, called Go Foods, is now available. “...

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Study discusses milk changes in NYC Schools

Feb. 25, 2010

NEW YORK—A study released by the Centers for Disease Control and Prevention found that eliminating whole milk and changing from low-fat to fat-free chocolate milk did not decrease students’ milk consu...

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Breakfast Anytime

Feb. 18, 2010

Breakfast is making a comeback in all venues, and operators are responding with all-day menus and upscale offerings. At the University of New Hampshire, Director of Dining Jon Plodzik, who saw studen...

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Waves of Exotic Grains

By Willie Kiernan on Feb. 18, 2010

As customers and chefs seek healthier menu optins, nontraditional grains such as quinoa, bulgur and others get more attention. Operators like Chef Cary Neff, vice president of corporate cul...

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2009 FSD of the Month

Jan. 29, 2010

January: Diana Gutierrez, Telcordia Technologies February: Mark Bordeau, Broome-Tioga BOCES March: Tim Bauman, Wood County Hospital April: Mary Lou Kennedy, Bowdoin College May: Re...

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Carrot Quinoa

Jan. 20, 2010

CARROT QUINOAFLAVORS 450, Morrison Management ServicesYield: 5 servings1 cup quinoa1/4 tsp. extra virgin olive oil1/2 cup yellow onion, finely chopped2 cups carrot juice (about 10 medium carrots) or b...

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H1N1 Battles

Jan. 20, 2010

As fears about the spread of H1N1 in hospitals heated up last fall, several hospitals across the country put restrictions in place for both visitors and staff. These restrictions have affected foodser...

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Compass Group launches “flexitarian” eating initiative

Jan. 19, 2010

Compass Group, working with the Humane Society of the United States, has implemented the “Be a Flexitarian” initiative. The initiative will promote more variety of meat-free options to encourage healt...

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Healthy for cheap

Jan. 19, 2010

MANCHESTER, N.H.—A wellness initiative that began one year ago at 265-bed Elliot Hospital led to the development of a 500-calorie meal that sells for $2.50 to hospital employees. The meal, offered at ...

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New breakfast program increases participation by 63%.

Jan. 19, 2010

Last year a new breakfast in the classroom program was piloted in 39,000-student Saint Paul Public Schools in Minnesota. The program, Breakfast to Go (B2G), was so successful, Jean Ronnei, director of...

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