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A collection of menu planning ideas for foodservice operators.

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Global inspiration makes its way to the dessert menu

 Sponsored content from our partner J&J Snack Foods on May 25, 2023

Global inspiration is making its way to noncommercial foodservice dessert menus, with operators making the decision to offer sweet treats from around the globe in order to appeal to a more diverse customer base.

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How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

 By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

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Recipe report: Summer sweets

By Patricia Cobe on May 24, 2023

Summer calls for lighter, cooler desserts that satisfy the sweet tooth without heating up the kitchen. To lighten up your dessert lineup, start with these five sweet endings.

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How Starbird's recipe for perfect fried chicken is powering the fast casual for growth

By Patricia Cobe on May 18, 2023

Founder and CEO Aaron Noveshen shares Starbird’s story and hints at some surprises ahead.

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Recipe report: Snack attack

By Patricia Cobe on May 17, 2023

Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.

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Penn State to make 35% of its entrees plant-based by 2025

By Kelsey Squire on May 17, 2023

The university is teaming up with the Humane Society to achieve this goal.

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Add plant-based options to the menu without maxing the budget—or labor

Sponsored content from our partner Proterra on May 17, 2023

Consumers want more plant-based meals, and operators need to consider the budget and labor demands of doing so—Proterra can help.

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10 Chicago restaurants to try during the National Restaurant Association Show

By Patricia Cobe on May 12, 2023

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

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Recipe report: Salad days

By Patricia Cobe on May 11, 2023

It’s the time of year when local produce starts flooding into markets—a good reason why May is designated National Salad Month. If you’re ready to refresh your salad lineup with seasonal ingredients, these five recipes can get you started.

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Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

By Kelsey Squire on May 09, 2023

The study was done in collaboration with the nonprofits Better Food Foundation and Food for Climate League.

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