- Salads on the Run
July 2010
The phrase “grab and go” evokes the speed at which society is moving.
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- Dessert Rules
July 2010
Two dessert pros offer expert advice to guide purchasers.
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- Carnivore Spoken Here
June 2010
The diverse and meaty cuisine of Brazil promises to win even more fans in North America.
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- Here’s the Beef
June 2010
Throughout America, beef still pleases many patrons.
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- Q&A with the Burger Boys
May 2010
Five passionate operators talk about the menuing strategies that make their burgers the best.
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- Campus Leader
May 2010
Collegians keep filling their plates with varied and flavorful Asian fare.
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- The Chips are Up
March 2010
Applications abound for versatile and yummy chocolate chips.
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- All-Day Affair
March 2010
Limited-time breakfast items please patrons well past the morning hour.
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- How Sweet it Is
January 2010
Specialty sugars take their place in the culinary tool kit.
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- More Produce, Please
December 2009
Foodservice directors answer the increasing call for healthy salads.
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- Big Bird on Campus
December 2009
Poultry, particularly chicken, remains a popular healthy choice in college foodservice.
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- Sandwiches Step Up
November 2009
There’s a lot more going on between slices of bread today than you may have imagined.
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- Just the Basics
August 2009
Operators are returning to simpler salads, bringing value to the health equation.
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- Latino Fare with Flair
July 2009
For a taste of real Latino cuisine, go where Latinos live and work, like Miami’s Barry University.
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- Rhapsody in Green
July 2009
As Americans try to eat more healthfully, salads take on a more prominent role in cafeterias.
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- Doing Indian Right
June 2009
In Silicon Valley, Bon Appetit knows the value of providing authentic Indian cuisine to an increasingly foreign-born clientele.
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- Super Food
June 2009
While whole grains are very healthy, the “fruitiest” ones are best.
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- Filipino Fusion
May 2009
Diverse influences and ingredients inform the unique cuisine of the Philippines.
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- Great Grains
April 2009
Grains bring an increasingly exotic flair to school cafeterias.
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- The Breakfast Pizza
April 2009
Not the old pizza of our college memories, UMass’s breakfast draws students in.
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- Talking Turkish
March 2009
Café Istanbul translates Turkey’s rich culinary heritage for Americans.
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- Zany Grains
March 2009
Little known but nutritionally formidable grains are sprouting on menus.
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- Menu Magnets
March 2009
Rely on breakfast, tweaked favorites and sandwiches to attract customers even in a rocky economy.
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- Where’s the Wheat?
February 2009
It's missing from gluten-free menus—and a growing number of customers couldn't be happier.
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- Caring for Cheeses
February 2009
Guard the quality and wholesomeness of your cheese selection with these storage and handling tips.
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- A Fully Baked Idea
January 2009
Topping spuds with everything from salads to desserts is the concept of this potato maven.
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- More Than Sushi
January 2009
Rice and seafood are Japanese staples, but there is much more to this Asian cuisine.
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- Baby Cakes Grow Up
January 2009
Retro sweets are being fine-tuned for the sophisticated sweet tooth.
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- Crazy for Grazing
December 2008
Appealing munchies, noshes and small bites feed the need for snacking.
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- Turkish Delights
December 2008
Turkish cuisine has matured in the hands of the people that make up this mountainous country.
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- Viva Italia
November 2008
At Whitsons accounts, ethnic merges with healthy in Little Italy promotion.
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- South by Southwest
November 2008
With plenty of inspiration from Mexico, Southwestern cuisine has its own vivid flavors and traditions.
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- Smitten with Salads
October 2008
With convenience, seasonality and health in mind, Sodexo creates varied formats.
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- Breakfast Basics
October 2008
Served in a box, as a buffet or made to order, breakfast is a traditional winner.
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- Caribbean Cruise
October 2008
Ships that reached these islands brought enhancements to a cuisine whose roots already were deep.
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- Saving Room for Dessert
September 2008
Dessert sales have everything to do with appearance and flavor—and it can’t miss if it’s chocolate.
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- The Spice is Right
September 2008
India’s flavorful chaat, or street snacks - inspiration for vegetarian menus.
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- The Salad Mix
September 2008
Operators favor salads for their low cost, ease of execution and broad acceptance.
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- Deli-cious
August 2008
Grown beyond its roots, ‘deli’ can encompass the world—but don’t forget the pickle.
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- Iberian Tradition
August 2008
Spain and Portugal share the Tagus river, miles of coastlines and melting pots filled with ancient food traditions.
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- The ‘Other’ West Coast
June 2008
The diverse culinary traditions of four South American countries—Bolivia, Chile, Colombia and Peru—reflect a melting pot of cultural influences.
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- Tasty Travels
June 2008
Bon Appétit sends one of its own to Southeast Asia for inspiration.
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- Creating ‘Side’ Shows
June 2008
At the University of New Hampshire, culinary skill shapes the seemingly simple presentation of from-scratch sides.
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- Comfort’s New Converts
May 2008
Kansas State Students discover a love for traditional comfort foods their moms rarely—or never—made.
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- Vegging Out
May 2008
Cornell Dining partners with famed Moosewood Restaurant to create a sustainable vegetarian café.
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- The South African Melting Pot
April 2008
American diners are more familiar with the wines of South Africa than the region’s cuisine. But the country’s foods and flavors are slowly making their mark on the American dining scene.
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- Flavors of the Mediterranean South
April 2008
As Mediterranean cuisine becomes more the mainstream, the foods of Morocco, Tunisia, Algeria and Egypt are finding a place at many non-commercial foodservice tables.
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- Inside the Bread Basket
April 2008
As both breads and sandwiches have gained status and renewed popularity, there’s been an accompanying uptick in quality and variety.
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- Sourcing in the U.S.A.
March 2008
With American consumers becoming increasingly more concerned about food offerings that are organic and sustainable, foodservice directors are finding ways to source and promote these products on the menu.
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- Gaucho Cuisine On Campus
January 2008
American universities are tapping into South American BBQ—“the next big international food trend.”
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- Regional Approach
October 2007
With Senior Living Facilities situated around the country, Classic Residence by Hyatt pays close attention to local tastes and resident preferences in menu planning.
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- Staying Sustainable in Vermont
September 2007
Sustainability is a "hot topic" these days, but
providing seasonal local produce on a grand scale - and within the confines of a limited budget - is a
challenge for operators.
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- Mediterranean Diversity
September 2007
WAY beyond falafel - Stanford U. Dining achieves authentic
Mediterranean diversity.
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- Ethnic Tales
July 2007
Creative operators are generating sales with an expanded ethnic menu.
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- Local Heroes
June 2007
A trend towards locally sourced products results in fresher menu items.
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- Indian Spices
May 2007
In Indian food, each spice has its own function, not to mention a flavorful history.
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- You Who?
April 2007
The Yuzu fruit is transcending Asia and making a splash on American menus.
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- Local Color
April 2007
American University commits to purchasing and menuing local foods.
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- Pumping Up Pasta
March 2007
The power of pasta prevails as this once-feared carb gets a face-lift.
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- Buy Local
March 2007
Bon Appetit Management challenges patrons to go local.
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- Aloo Mater--and More
March 2007
Penn State discovers an easier way to offer Indian favorites their students demand.
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- Smokin’ on Campus
February 2007
Smoked foods are becoming more popular at higher education facilities.
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- Sweet Talk
February 2007
Restaurant operators still find ways to indulge in a health-conscious society.
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- Sustainability
January 2007
How the George School promotes sustainability and saves money in the process.
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- Principles of Flavor
January 2007
Sophisticated consumer palates crave authentic foods with defining ingredients.
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- Sandwiches
November 2006
Multiple varieties and ingredients keep this option on-trend.
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- Hong Kong Style
November 2006
Create-your-own stir-fry sales at University of Massachusetts and bring in big profits.
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- Lobster Roll Redux
October 2006
New England restaurants are finding new ways to serve a classic sandwich.
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- Indian Adventures
October 2006
The hottest lunch craze is not only spicy, but also great for on-the-go.
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- Pork, Today.
September 2006
Pork sizzles across the country as this classic favorite gets a recipe makeover.
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- Organic Demand Grows
September 2006
Supply not meeting consumer demand for organic food in the United States; companies look overseas for solutions.
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- Beyond Pizza
August 2006
From coast to coast, internationally inspired cuisines continue to spur experimentation on menus.
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- Tracking Chain Menus
July 2006
According to the latest edition of Trend Tracker from Technomic, appetizers displayed modest growth while healthy menu items experiences strong growth.
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- McDonald’s Update
July 2006
McDonald’s Corp. is expected to get out ahead of its decriers by promoting its healthier menu choices.
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- The Elements of Barbecue
May 2006
While there may be an intense debate over what constitutes true barbecue, it’s obvious that barbecue takes a lot more work than throwing something on the grill!
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- Compass Group Goes Sustainable
May 2006
By avoiding the purchase of threatened seafood species, the Compass Group is making a change that could have a significant impact.
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- “Sliding” Upscale
May 2006
White Castle may have debuted the first “slyder,” but many high-end restaurants are now serving miniature-sized menu items as trendy appetizers and samplers.
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- Express Lunch
April 2006
How do you provide a great dining experience within the confines of the typical 45-minute lunchtime window and make money for the house? Offer more courses.
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- Flavored Milk
April 2006
Studies show that some 85% of kids prefer flavored milk over plain milk, so offering more flavor choices, such as chocolate, vanilla and strawberry, can help you increase sales.
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- Countering Boredom at Hofstra
April 2006
Find out how Hofstra University is adding diversity to the menu to satisfy the increasingly sophisticated palates of today’s college students.
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- Fewer Selections; Better Choices
April 2006
Researchers have found that schools that offer fewer high-fat popular entrée options increase the number of children that make lower-fat choices.
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- Boosting Breakfast
March 2006
A new “Got Breakfast?” initiative aims to significantly increase participation in the National School Breakfast Program.
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- Life is Sweet
February 2006
Dessert bars are springing up from New York to Chicago, offering delicious desserts that are affordable and oh-so-good.
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- The Asian Occasion
February 2006
Asian influences are driving menu options not only in restaurants, but also in universities.
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- Sandwich Generation
December 2005
Whether served for breakfast, lunch or diner; or alone or as a combination, sandwiches can be a menu’s best friend.
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- The Savory Side of Fruit
September 2005
More exotic varieties of fruit are working their way into savory entrees and delicate desserts—and meeting diners’ demands for freshness!
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- Ethnic Diversions
August 2005
Italian, Asian and Mexican dishes are always popular among the approximately 1,000 daily cafeteria customers at Sacred Heart Medical Center in Eugene, OR, and Vince Giglia, executive chef, has learned to add his own special touch to ethnic favorites.
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- It’s a Green Party, with Salads
August 2005
With “fresh” and “healthy” topping the list of what consumers say they want their food to be, restaurant owners are finding new ways to make salads fun and healthy without the heavy dressing.
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- Barbecue Notes from All Over
August 2005
Smokey Bones broadens the menu by adding lighter menu items and offering guests more flexible options.
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- Native American Cuisine
April 2005
The Smithsonian Institution and Restaurant Associates give consumers a taste of real Native American cuisine at the new National Museum of the American Indian
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- Chef de Display
April 2005
Spice up your displays with exhibitions or demos to increase traffic and showcase your culinary talent.
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- Seasonings Greetings
January 2005
According to the American Spice Trade Association, the average American consumes 3.6 pounds of spices annually.
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