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Restaurant Menus: Balancing Act: Operators contrast traditional with unique, healthful and indulgent -- all to satisfy varying needs and occasions.

• Authors : Janssen, Sarah¹

Subjects: *CONSUMER attitudes; RESTAURANT menus; MENU planning

• Source: Prepared Foods. Aug2017, Vol. 186 Issue 8, p50-55. 6p.

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Applied Science & Technology Full Text (H.W. Wilson)

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Applied Science & Technology Full Text (H.W. Wilson)

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Sweet potatoes offer versatility in menu planning.

• Source: Prepared Foods. 1985, Vol. v154, pages. 1

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Agricola

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Agricola

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CONSUMER INSIGHTS ON HEALTHY EATING.

• Authors : Failla, Jill

Subjects: CONSUMERS; FOOD service; FOOD habits

• Source: Prepared Foods. Aug2015, Vol. 184 Issue 8, p60-66. 5p.

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FIRST PERSON.

• Authors : Dubost, Joy

Subjects: DUBOST, Joy; AWARDS; FOOD service

• Source: Prepared Foods. Aug2014, Vol. 183 Issue 8, p50-54. 4p.

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Protein and Aging.

• Authors : Castellanos, Victoria H.

Subjects: PUBLISHED reprints; PROTEINS; AGING

• Source: Prepared Foods. Jul2008, Vol. 177 Issue 7, p73-79. 4p.

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THE IN BOX.

Subjects: FOOD industry; FOOD mixes; BROSNAN, DenisUNITED States

• Source: Prepared Foods. Nov2003, Vol. 172 Issue 11, p21-22. 3p.

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