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A collection of menu planning ideas for foodservice operators.

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Sodexo vows half of its college menus will soon be plant-based

 By Kelsey Squire on Apr. 18, 2023

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

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Recipe report: Sandwich stars

 By Patricia Cobe on Apr. 13, 2023

Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.

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Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso

By Patricia Cobe on Apr. 13, 2023

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

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Consumer snacking trends: What micro markets need to know

Sponsored content from our partner Campbell's Foodservice on Apr. 07, 2023

As consumers’ snacking habits have shifted, it’s crucial to know what to keep in stock to ensure every shopper can find a snack they want at micromarkets.

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Updating menu favorites to meet plant-based diners’ demands

Sponsored content from our partner Proterra on Apr. 07, 2023

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

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How Aaron Taylor and Atlas Restaurant Group are revitalizing the dining scene in Baltimore

By Patricia Cobe on Apr. 06, 2023

As corporate chef-partner overseeing 27 restaurants, Taylor designs menus for everyone’s taste, from a $9 burger to a $162 Japanese Wagyu porterhouse steak.

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Recipe report: Bountiful bowls

By Patricia Cobe on Apr. 06, 2023

Bowls continue to trend on menus, offering a versatile and convenient way to showcase flavorful ingredients and cuisines.

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Add Queso To Boost Appeal Of Seasonal Offerings And Student Favorites

Sponsored content from our partner Land O'Lakes Foodservice on Apr. 04, 2023

C&U foodservice facilities are gearing up for seasonal menu offerings as the spring semesters conclude and summer classes approach. For operators looking for ways to appeal to diners in the coming...

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MLB stadiums debut new menus for opening day

By Patricia Cobe on Mar. 29, 2023

Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.

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Recipe report: Snap into spring

By Patricia Cobe on Mar. 29, 2023

It’s time to freshen up menus with the early spring vegetables now coming in. These five recipes showcase the best of the season.

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