Industry Segment:

Rice Bowls Rule for Sandella’s Restaurant Chain (8/19/2008 3:02:10 PM)

At college campuses with a Sandella’s Flatbread unit, students with a yen for a quick, healthy and tasty meal often pick Sandella’s Rice Bowls...

Display Cooking Proves That Seeing is Believing (8/19/2008 3:01:11 PM)

In the three dining halls at the University of New Hampshire in Durham, David May, assistant vice president of business affairs, operates 12 display cooking stations...

Winning the Weight Battle in Grade School (8/19/2008 3:03:32 PM)

A new study suggests that school-based intervention can curb development of overweight students in grades 4 through 6.

Exploring the Cosmos with Rice (12/13/2006 2:16:05 PM)

Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor...

Rice’s Role at Pollo Campero (3/25/2008 1:01:17 PM)

Rice is both a side dish and the foundation of menu items at Pollo Campero, the Guatemalan fast-food chain that has brought zesty Latin American fried chicken as far as Chicago and Shanghai.

Healthier Meals Sell In Schools (3/25/2008 2:01:21 PM)

Students will choose healthier lunch options, a new study from the University of Minnesota has found.

FoodService Director’s 2007 Catering Study Highlights (3/25/2008 1:56:46 PM)

Study conducted with operators in the non-commercial segments of business & industry, colleges & universities, K-12 schools and hospitals...

Serve Up Flavorful, Healthy Vietnamese Fare (1/23/2008 12:14:48 PM)

For an example of how to eat healthfully, simply and well every day, look to Vietnam for inspiration, says Mai Pham, chef-owner of Lemon Grass Restaurant in Sacramento, California.

Diversity Yields Menu Dividends (10/30/2007 11:52:49 AM)

“Diversity helps us communicate better to our customers, and we get great ideas for foods,” according to St. Paul Public Schools, St. Paul, Minn., nutrition services manager Linda Dieleman.

Successfully Making Healthy Eating Fun (10/30/2007 11:54:14 AM)

Getting kids to eat healthy is all in the marketing, says Sharon Kinion, child nutrition director for Pitt County Schools in North Carolina.

Tips on Starting a Locally Sourced Foods Program (10/30/2007 11:56:13 AM)

Holly Freishtat, a food & society policy fellow and media coordinator for Health Care Without Harm, an organization that promotes environmentally responsible...

Achieve Authentic Asian Cuisine by Balancing Grain and Protein (6/2/2008 11:50:47 AM)

Asian concepts of meal preparation and presentation differ greatly from those in the West. In Western cooking the idea is to blend flavors and allow them to harmonize.

Nutrition Tracking Goes Online (9/18/2007 1:23:17 PM)

Students at Purdue University, West Lafayette, IN, can soon find out exactly how many calories they are consuming in the dining halls.

Plan a Standout Menu: Top Specialty Produce Trends (9/18/2007 1:28:57 PM)

Many chefs and operators are using specialty vegetables to differentiate their menus. But what specialties are they currently sourcing and what trends are coming down the pike?

Successfully Partnering with Local Produce Farm (9/18/2007 1:25:12 PM)

At the offices of Athena Health, a healthcare management company in Watertown, MA, a new partnership is helping employees get fresher, more nutritious meals.

Capitalize on Mediterranean Cuisine Trend by Sourcing Authentic Style Ingredients (7/16/2007 12:19:56 PM)

Mediterranean flavors have been filtering into American menus for some time. But as authentic ingredients become more readily available...

Understanding Flavor Principles (4/13/2007 12:45:05 PM)

The food revolution in the United States has helped breed a more sophisticated consumer and added pressure on restaurateurs...

How to Balance Health and Taste on Your Menu (4/13/2007 12:50:26 PM)

Most diners say they’d like to eat more healthfully but they don’t want to sacrifice taste. It’s the old “have your cake and eat it, too” syndrome.

Health and Wellness: Top Focus for Foodservice Operators (4/13/2007 12:56:21 PM)

In 2007, the foodservice industry is more focused then ever on getting healthier food products to customers.

Med-Rim Cuisine Offers Hot, New Menu Options (3/5/2007 1:48:55 PM)

Mediterranean/Greek was named the most likely ethnic food to be added to non-commercial menus, as well as the number-two “hot cuisine” in 2006 (after Thai), according to FoodService Director’s 2006 Survey of Menu Development.

Rice Blends Shine at Cisco (12/13/2006 2:14:54 PM)

The flavor, convenience and healthfulness of packaged rice blends come in handy for Ingrid Rohrer, a chef at Cisco Systems, Inc...