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A collection of menu planning ideas for foodservice operators.

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UW Health chefs win plant-forward recipe contest with Afghan-style vegetable korma

 By Patricia Cobe on Jul. 12, 2022

The korma is served to patients, staff and guests in retail venue Four Lakes Cafe.

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Save time in the kitchen with ready-to-bake cake and muffin batters

 Sponsored content from our partner Krusteaz Professional on Jul. 07, 2022

Consumers crave freshly baked treats such as cakes, cupcakes, muffins and brownies throughout the day, from breakfast to between-meal snacks to desserts and late-night treats. Baked goods are perhaps ...

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Recipe report: Al fresco favorites

By Patricia Cobe on Jul. 07, 2022

It’s the height of the season for picnics, barbecues and fresh summer ingredients. Here are five easy recipes that minimize time in the kitchen and maximize eating enjoyment.

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How Sam Polk is making healthy meals accessible and affordable in food deserts

By Patricia Cobe on Jul. 07, 2022

The founder and CEO of Everytable is bringing the variable-pricing, grab-and-go concept to new locations.

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3 ways to lighten up comfort food and keep the crave factor

Sponsored content from our partner Barilla on Jun. 30, 2022

Comfort foods aren’t typically known for being “healthy”—often including fried elements, cheese and cream and other rich ingredients, for instance. And while consumer interest in comfort foods through...

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Recipe report: Summer sweets and treats

By Patricia Cobe on Jun. 30, 2022

Take advantage of seasonal fruits to create a sweet ending for any meal. These five recipes highlight the best of the pick, with several desserts boasting red, white and blue colors fit for a Fourth of July bash.

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How K-12 and college dining are tackling current foodservice challenges

By Patricia Cobe on Jun. 23, 2022

Labor, supply, sustainability, authenticity and health are impacting what directors and chefs are putting on the menu.

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Meeting the high demand for Mexican-inspired and plant-based eats

Sponsored content from our partner Sigma Foodservice USA on Jun. 23, 2022

As students across the country prepare to head back to college this fall, foodservice operators are preparing, too—for diners’ new preferences toward plant-based and global options. According to Techn...

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Recipe report: Summer snacking

By Patricia Cobe on Jun. 23, 2022

In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.

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3 ways to make plant-forward eating more craveable

By Patricia Cobe on Jun. 21, 2022

Speakers at the CIA's Menus of Change conference say the answer lies in marketing the menu around flavor.

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