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A collection of menu planning ideas for foodservice operators.

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How senior-living operators are spicing things up with global dishes

 By Amanda Baltazar on Dec. 07, 2021

Amid COVID travel constraints, international fare has added a bit of adventure.

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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.

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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.

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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.

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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.

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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.”

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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.

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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.

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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.

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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 ...

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