Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Recipe report: Grab-and-go fall lunches

 By Patricia Cobe on Aug. 31, 2023

As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run.

Menu

How Eileen Andrade transformed her grandmother's Cuban diner into an elegant fine-dining restaurant

 By Patricia Cobe on Aug. 31, 2023

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

Menu

Metz debuts allergen-free concept and more this fall

By Kelsey Squire on Aug. 29, 2023

The foodservice provider’s Adventure Awaits platform has plenty in store for college students.

Menu

Recipe report: New takes on tacos

By Patricia Cobe on Aug. 23, 2023

Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for some new twists.

Menu

Make snacks more shareable with poppable pretzel bites

Sponsored content from our partner J&J Snack Foods on Aug. 21, 2023

Snacking is already popular, but for operators who want to sell more, offering options that are easily shareable can be a great strategy.

Menu

Eurest partners with women-owned suppliers to launch Cool Chix

By Patricia Cobe on Aug. 18, 2023

The chicken nugget concept debuts at 1,600 corporate cafes ahead of Women’s Equality Day.

Menu

Recipe report: Fruit goes savory for summer

By Patricia Cobe on Aug. 17, 2023

Sweet summer fruits like peaches, berries and melon most often end up in desserts and baked goods. But these seasonal favorites can shine in savory applications, too.

Menu

How CEO Jeff Carcara is taking Sixty Vines to 'wherever the wine drinkers are'

By Patricia Cobe on Aug. 17, 2023

With its unique tap program and inventive global menu, the polished-casual restaurant is on a mission to make wine approachable and fun.

Menu

New 'Convenience Corridor' at Lehigh University is powered by robots and vending

By Patricia Cobe on Aug. 16, 2023

The area offers salads, ramen bowls, sushi, coffee and more, using tech to speed service of fresh food options.

Menu

Pumpkin spice is exploding on menus—and earlier than ever

By Patricia Cobe on Aug. 14, 2023

Summer’s heat wave continues to blanket the country, but the influx of pumpkin on restaurant menus began as soon as the calendar hit August.

  • Page 12