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A collection of menu planning ideas for foodservice operators.

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Avocado and Vegetable Soup

 Oct. 14, 2009

Avocado and Vegetable SoupAdapted from Creative Dining Services, Zeeland, Mich.Yield:  4 servings   1 large avocado1 tbsp. lemon juice, divided1 tbsp. vegetable oil1 cup leeks, chopped...

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Farm Fresh

 Oct. 13, 2009

PALO ALTO, Calif.—A new organic and sustainable patient menu named Farm Fresh was launched three months ago at 613-bed Stanford Hospital & Clinics. All items on the Farm Fresh menu are local—withi...

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Atlanta hospital introduces healthy dining programs

Oct. 13, 2009

ATLANTA—Three new retail programs are being implemented at 500-bed Piedmont Hospital to help customers make healthy dining decisions. The first program, Lean Works, bundles a breakfast, lunch, di...

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A healthy push

Oct. 13, 2009

GREENVILLE, N.C.—The 861-bed Pitt County Memorial Hospital is pushing healthy dining options to the forefront of its retail operations in an effort to improve employees’ health and wellness. One of th...

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King of the protein roost

By Willie Kiernan on Sep. 22, 2009

Poultry, particularly chicken, remains a popular healthy choice. As Americans focus more and more on healthy eating, poultry remains an excellent choice for the center of the plate. The challenge for...

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Delis Battle Sodium

By Susan Holaday on Aug. 24, 2009

Delis remain popular, but operators are working to make them healthier. Few foods taste better than a well-made sandwich, and despite the traditionally high fat and sodium content of many luncheon me...

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Indian Spiced Potato & Spinach Baje

Aug. 18, 2009

Created by CIA student Adam Kaswiner, winner of the Healthy Category in the U.S. Potato Board CIA Recipe Contest. Yield: 4 servings3 large Russet potatoes Olive oil 1 large red onion, t...

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Sodexo introduces quality of life program

Jul. 27, 2009

Sodexo recently launched a new program. ToLive, designed to impact employees’ health, morale, attendance, retention and organizational effectiveness.

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Study: Healthy Food Choices Increase when Nutrition Labels Present

Jul. 27, 2009

According to a new study by the Center for Weight and Health at the University of California at Berkley, customers will select healthy offerings when nutrition information is provided on menus. The st...

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Warming up to Veggies

By Willie Kiernan on Jul. 21, 2009

Operators are improving vegetarian options as demand increases. Vegetarian has become trendy. It has been estimated that 30% to 40% of Americans are interested in eating meatless meals at least occas...

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