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A collection of menu planning ideas for foodservice operators.

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How San Luis Coastal Unified uses local extracts to cut back on added sugar in meals

 By Benita Gingerella on Nov. 21, 2023

The district is using vanilla, maple and other extracts and powders to bring flavor to recipes without any added sugar.

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Pennswood Village’s mushroom lasagna gains a devoted following among residents

 By Benita Gingerella on Nov. 16, 2023

Locally Sourced: The senior living community's mushroom lasagna made with local mushrooms has won over the hearts of residents, even those who are the most devoted of meat eaters.

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Local Kitchens' partnerships help existing restaurants grow and new ones start up

By Patricia Cobe on Nov. 16, 2023

Co-founder Andrew Munday collaborates with chefs and small independents to offer unique dining experiences under one roof.

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Recipe report: Holiday baking

By Patricia Cobe on Nov. 15, 2023

Peak baking season is underway, with the winter holidays right around the corner. So get out the pie tins, cake pans and rolling pins and start baking, beginning with these five dessert recipes.

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These hotels are putting all their eggs in the breakfast basket

By Patricia Cobe on Nov. 14, 2023

The boring hotel breakfast is being tossed aside, as brands reimagine what the morning meal can be.

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It's beginning to smell a lot like peppermint, everywhere you go

By Patricia Cobe on Nov. 13, 2023

Peppermint is pushing out pumpkin spice and taking over beverage menus for the holidays, with coffee chains leading the way.

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The 'customer is chef' at Pepper Lunch, a growing fast casual with Japanese roots

By Patricia Cobe on Nov. 09, 2023

CEO Troy Hooper describes how the concept differentiates itself in the Asian space through its authentic menu, service style and design.

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Indigenous peoples food programming at Maine universities highlights the importance of culturally accurate menus

By Reyna Estrada on Nov. 07, 2023

Maine Course by Sodexo hosted a variety of events in October that showcased indigenous cuisine. Here’s a look at what went into making sure the programming was culturally accurate.

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Metz gives plants the star treatment for National Vegetarian Month

By Benita Gingerella on Nov. 07, 2023

The foodservice provider’s VegFest celebration introduced diners to a variety of global, plant-forward dishes.

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How Beatrix nails the all-day restaurant format with its chef-driven menu

By Patricia Cobe on Nov. 02, 2023

With corporate chef Andrew Ashmore at the helm, the Lettuce Entertain You concept pulls in crowds for breakfast, lunch and dinner.

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