Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Could Wafu cuisine be the next big food trend?

 By Patricia Cobe on Dec. 03, 2021

Culinary techniques and flavors from Japan and Italy combine to drive this emerging cuisine. But don’t call it fusion.

Menu

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-proof cocktails

 By Patricia Cobe on Dec. 02, 2021

The senior beverage manager has crafted a drinks program that provides all guests with a festive experience.

Menu

Recipe report: Chill chasers

By Patricia Cobe on Dec. 02, 2021

It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.

Menu

Increase breakfast time appeal with tasty options

Sponsored content from our partner PepsiCo Foodservice on Nov. 29, 2021

Getting a great start to the morning doesn’t have to be a whole production, —with cafeterias offering breakfast options, it’s easy to keep students fed. Oatmeal is one of the easiest ways to offer students hearty, accessible morning options.

Menu

How a meat-obsessed chef makes plant-based dishes, well, meaty

Sponsored content from our partner Incogmeato® by MorningStar Farms® on Nov. 29, 2021

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to all of my customers.”

Menu

How University of Massachusetts keeps allergen-free dining going strong

By Patricia Cobe on Nov. 22, 2021

Flexible options, a well-trained staff and enhanced technology help meet students’ dietary needs, despite labor and supply chain challenges.

Menu

Recipe report: Sides that make the meal

By Patricia Cobe on Nov. 18, 2021

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

Menu

Why Technomic has dubbed 2022 ‘the year of the climb’

By Patricia Cobe on Nov. 18, 2021

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

Menu

Bring comfort-food appeal to better-for-you offerings to unlock sales

Sponsored content from our partner Barilla on Nov. 15, 2021

The trend toward menuing healthier dishes is of particular interest to foodservice operators at colleges and universities; 36% of consumers ages 18-34 said they would be choosing healthier foods more ...

Menu

Smoothies with year-round appeal

Sponsored content from our partner Vitamix on Nov. 12, 2021

Smoothies are not just for the warmer months of the year. They have become a year-round lifestyle choice for many consumers—a mainstay in their diet and a treat they look forward to during all seasons...

  • Page 45