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A collection of menu planning ideas for foodservice operators.

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Recipe report: Celebrating pizza

 By Patricia Cobe on Feb. 09, 2023

Feb. 9 is officially National Pizza Day, but fans may want to celebrate pizza every day. To put this universal favorite in the spotlight, bake up one of these pies.

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'Plant Centric' engages diners with inventive menus and interactive tastings

 By Patricia Cobe on Feb. 07, 2023

CulinArt’s plant-forward wellness promotion, which launched last month in schools and other operations, is gaining fans.

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UMass Dining teams up with suppliers to debut plant-based incubator program

By Kelsey Squire on Feb. 06, 2023

The program will provide universities with a playbook and other tools to bring more plant-based dishes to campus. So far, over 12 schools have signed up.

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College and healthcare chefs adapt menus to meet operational challenges

By Patricia Cobe on Feb. 03, 2023

FSD’s Culinary Council members share how food costs, labor shortages and evolving consumer tastes are impacting what’s on the menu.

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How Chef Ron Yan took Parcelle's from popup to brick-and-mortar restaurant

By Patricia Cobe on Feb. 02, 2023

The New York City wine bar attracts a young crowd to sip, snack and stay for dinner, thanks to an inventive menu.

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Recipe report: Sweet treats for Valentine’s Day

By Patricia Cobe on Feb. 02, 2023

Desserts are always welcome around Valentine’s Day. To make this Feb. 14 a sweeter one for diners, add one or more of these treats to the menu.

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25 restaurateurs collaborate to create foodservice program for St. Louis' new soccer stadium

By Patricia Cobe on Feb. 01, 2023

Award-winning local chef Gerard Craft spearheaded CITY Flavor at CITYPARK to showcase the diverse dining scene in St. Louis.

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‘Downsize food portions,’ say consumers

By Patricia Cobe on Jan. 27, 2023

The pandemic has changed the amounts Americans want to eat, finds a new study from Georgetown University.

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Velvet Taco launches exclusive menu at locations near 3 college campuses

By Patricia Cobe on Jan. 25, 2023

Seven tacos and sides, plus a lineup of Happy Hour specials, are on tap for students and locals seeking wallet-friendly food and drink.

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4 versatile ingredients K-12 chefs are leaning on amid supply chain shortages

By Benita Gingerella on Jan. 20, 2023

Chefs are using these ingredients to keep menus exciting for students as they continue to struggle with price increases and product availability.

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