Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Foodservice operators have a new option for plant-based menu items

Sponsored content from our partner Daiya on Nov. 18, 2022

Dairy-free choices offer new opportunities in noncommercial settings.

Menu

National Restaurant Association releases its 2023 culinary forecast

 By Patricia Cobe on Nov. 17, 2022

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

Menu

Customize mac and cheese and boost menu appeal

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 16, 2022

Menu shakeups for K-12 cafeterias can be complicated. Operators need to adhere to government guidelines for nutrition, and kids are notoriously picky, so straying too far from familiar favorites can b...

Menu

How Popeyes got the edge in the chicken sandwich wars

By Patricia Cobe on Nov. 16, 2022

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

Menu

Dining team at University of South Florida highlights global flavors

By Reyna Estrada on Nov. 16, 2022

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

Menu

Recipe report: Side dishes that make the meal

By Patricia Cobe on Nov. 16, 2022

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

Menu

The state of healthcare foodservice: Keeping up with menu trends

By Benita Gingerella on Nov. 16, 2022

Plant-based and globally inspired items are gaining steam, but not everywhere.

Menu

Recipe report: Bake up something new

By Patricia Cobe on Nov. 10, 2022

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

Menu

Grab-and-go ease and off-premise versatility: Perfect for college and university foodservice

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 08, 2022

In college and university cafeterias, grab-and-go options are often quite popular; busy students and visitors need to get a quick meal between classes or before work, and sometimes sitting down to enj...

Menu

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

By Patricia Cobe on Nov. 03, 2022

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

  • Page 27