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A collection of menu planning ideas for foodservice operators.

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Four allergen-friendly ways to revitalize snack and meal offerings

 Sponsored content from our partner SunButter on Mar. 19, 2024

As food allergies become more common, foodservice operators look to alternatives to ensure patron safety. Spreads like Sunbutter help operators offer diners delicious food without compromising safety.

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Federal bill would establish committee to address school meal debt

By Benita Gingerella on Mar. 19, 2024

Also in this week’s K-12 legislative update: Biden’s proposed FY 2025 budget includes funding for expanding free school meal access and a California bill would ban certain additives in school menu items.

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C&U Worry-Free Product Culinary Playbook

Sponsored content from our partner SunButter on Mar. 19, 2024

Explore new ways to use ingredients that help create worry-free menu items for college and university students with common food allergies.

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John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

By Patricia Cobe on Mar. 14, 2024

The Chicago chef blends taste memories from his childhood in Sao Paulo with Midwestern ingredients and live-fire cooking for a unique culinary experience.

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Recipe report: Plant-forward bowls to detox, nourish and delight

By Tara Fitzpatrick on Mar. 13, 2024

Grab-and-go superstars, bowls made with fresh veggies, plant-based protein, healthy whole grains and trendy add-ons make the perfect step into spring.

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The University of Pittsburgh expands dining options with two new concepts

By Reyna Estrada on Mar. 11, 2024

Pitt Eats, managed by Chartwells Higher Education, recently opened Kokumi and Briny Pickle on campus.

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Recipe report: The meatball’s sphere of influence on the menu

By Tara Fitzpatrick on Mar. 06, 2024

From mini to mega, meaty to plant-based, spicy to Swedish, party app to comforting supper, the circular logic of the meatball means so many proteins, blends and flavor profiles to try.

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How Vino Volo's airport wine bars create a unique oasis for travelers

By Patricia Cobe on Feb. 29, 2024

Through curated wine flights, local flavor and enlightened server training, certified sommelier Larissa Dubose captures guests on the go for a bit of pampering.

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Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

By Benita Gingerella on Feb. 29, 2024

Locally Sourced: While it has only been on the menu for a few weeks, the salad has already caused a “eating frenzy” among hospital staff, says Chef Molly Lindberg.

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Metz culinary competition challenges chefs to make seafood the star of the menu

By Benita Gingerella on Feb. 27, 2024

The foodservice provider’s Scales & Tails Seafood Culinary Contest tasked chefs to come up with innovative recipes using seafood.

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