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A collection of menu planning ideas for foodservice operators.

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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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Low-carb lowdown

 By Karen Wilk Rubin MS, RD, LD on Jun. 14, 2005

Does the term ‘low-carb’ have any significance any longer? Did it ever?

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Kids Embrace Healthy Effort

Jun. 14, 2005

School tunes in to students’ need for health, nutrition and companionship. A program designed to get students to eat healthier in a Gainesboro, TN, middle school has resulted in a 10% increase ...

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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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Due For An Oil Change?

By Karen Wilk Rubin MS, RD, LD on May 14, 2005

Fat provides many useful and functional properties, yet fat—especially trans fat—remains a controversial subject. Fat is an essential nutrient that provides energy (nine calories per gram...

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The Farmer and Your Table

By Karen Weisberg on May 14, 2005

Sourcing and serving produce straight from the farm is no longer a fad or even a trend. Consider it a movement, 30 years in the making, that has firmly taken root and is now blossoming from coast to c...

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Mixing It Up

By Karen Weisberg on May 14, 2005

Customers want to create their own beverage concoctions. It’s another way to give them more control—and you can up-charge. If people simply want a drink for purposes of hydration, basic t...

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Meatless Makeovers

By Nancy Berkoff, RD, EdD, CCE on May 14, 2005

When vegetarian and vegan customers demand traditional dishes, it’s not hard to mix and match items to their liking. Some customers unfamiliar with the versatility of vegetarian cuisine may be ...

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Fishing for Answers

By Karen Weisberg on Apr. 14, 2005

Sustainable seafood rises to the fore as environmental groups crank up efforts to influence what’s menued. Operators, in turn, flex their creativity in meeting customers’ wish for fish. T...

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Mystery Meat

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

Animal by-products turn up in some unlikely places. Operators need to know what to look for and what to avoid. Growing demand for vegetarian foods dictates that foodservice directors increase their v...

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