Foodservice Director's Menu Development Study finds that Asian is "in", Mediterranean has staying power, and Thai, Caribbean and Cuban will be making their way onto more non-commercial menus in months to come.

According to the research company, operators are now tasked with balancing federal regulations with the differing demands of customers due to the recent healthcare bill that requires restaurants with 20+ units to list calorie counts on the menu.

Chicago-based market research firm Technomic highlights foodservice trends for 2011, and farmers are predicted to be the new food celebrity.

The annual National Restaurant Association (NRA) survey of more than 1,500 American Culinary Federation chefs says what culinary items will be a "hot trend," "yesterday's news," or "perennial favorite" in 2011. Whole grain brown rice, wild rice, black japonica and red rice top the list of favorites!

USA Rice Federation recently conducted an Attitude & Usage Study among 500 chefs and operators to learn more about rice's role in foodservice. Results showed that rice is positively perceived as an important ingredient, with more than half of foodservice professionals reporting increasing their usage of rice in the past year and the majority intending to increase usage in the coming year.

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...

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

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...

Ethnic menu items continue to gain popularity among noncommercial foodservice operators, according to FoodService Director’s 2008 Menu Development Survey.

What do you get when you combine an Argentine entrepreneur, an Italian recipe and an organically grown American grain? You get the wildly popular Risotto of the Day ...

Rice dishes are versatile performers at University of New Hampshire, satisfying the large contingent of diet-conscious students as well as the many for ...

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

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

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.

While most operators have a fairly easy time procuring local, seasonal product in spring, summer and fall, it’s a challenge in the winter.

At California State Polytechnic University in Pomona, the Poly Fresh Market is the latest entry into the campus’s Green Campaign, which began more than a year ago.

Star Chefs’ Pastry Trends 2007 Report reveals that a sizeable percentage of pastry chefs source ingredients from within a 50-mile radius.

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.

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

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

“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.

Brown rice plays a key role on a menu that’s both flavorful and healthful at French Meadow Bakery & Café in Minneapolis...

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?

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.

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