Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Penn State to make 35% of its entrees plant-based by 2025

 By Kelsey Squire on May 17, 2023

The university is teaming up with the Humane Society to achieve this goal.

Menu

Add plant-based options to the menu without maxing the budget—or labor

 Sponsored content from our partner Proterra on May 17, 2023

Consumers want more plant-based meals, and operators need to consider the budget and labor demands of doing so—Proterra can help.

Menu

10 Chicago restaurants to try during the National Restaurant Association Show

By Patricia Cobe on May 12, 2023

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

Menu

Recipe report: Salad days

By Patricia Cobe on May 11, 2023

It’s the time of year when local produce starts flooding into markets—a good reason why May is designated National Salad Month. If you’re ready to refresh your salad lineup with seasonal ingredients, these five recipes can get you started.

Menu

Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

By Kelsey Squire on May 09, 2023

The study was done in collaboration with the nonprofits Better Food Foundation and Food for Climate League.

Menu

Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

By Patricia Cobe on May 05, 2023

The 2023 Hollywood Bowl Food + Wine portfolio includes close to 20 new menu items and a couple of new concepts to tempt Los Angeles Philharmonic fans.

Menu

Offer a variety of desserts without maxing labor with ready-to-bake batters

Sponsored content from our partner Krusteaz Professional on May 05, 2023

Ready to bake batters are convenient, have an extended shelf life and require no additional labor.

Menu

How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

By Patricia Cobe on May 04, 2023

Bodega Taqueria y Tequila’s winning combo of street tacos, frozen drinks, DJs and bar food is positioning the concept for growth.

Menu

Recipe report: Grab-and-go breakfasts

By Patricia Cobe on May 04, 2023

Breakfast on the go is in high demand these days, and that calls for portable items that satisfy morning hunger. These five flavorful, nutritious recipes deliver on that and more.

Menu

Appealing to Diner Demands for Healthier, Sustainable Seafood

Sponsored content from our partner King & Prince Seafood on May 04, 2023

Today’s consumers are more health-focused than ever—and what they define as “healthy” has shifted, too. No longer are consumers merely looking for low-calorie and low-fat options on the menu—they’re a...

  • Page 19