Serving Protein Diehards

Berkoff, Nancy
July 2006
FoodService Director;7/15/2006, Vol. 19 Issue 7, p44
Trade Publication
The article offers advice on how foodservice operators in the U.S. can keep proteins foods from becoming ordinary. A possibility that customers who are trying to lose weight might ask for menu items that are allowed on high-protein diets. To hike up the protein, remember that high protein is not all beef and eggs. Seafood is perfect for the low-carbohydrate, high-protein menu category. It also does not mean that they should be served dry or flavorless. Broiling fish steaks, fillets or shrimp will be okay.


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