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A collection of menu planning ideas for foodservice operators.

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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.

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Ceviche station at UCI Health lures staff and visitors to hospital cafe

 By Patricia Cobe on Aug. 11, 2023

The Morrison-run culinary team created Latin-inspired seafood offerings to coincide with National Avocado Day.

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As director of culinary for US Foods, Scott McCurdy is a 'constant student of restaurants'

By Patricia Cobe on Aug. 10, 2023

McCurdy and his team of chefs help operators in every foodservice segment create smarter and more cost-effective menus.

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Recipe report: Bowls that span the seasons

By Patricia Cobe on Aug. 10, 2023

Bowls are a menu must-have in every season, but these five recipes are perfect for transitioning from summer to fall.

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State of K-12 foodservice: Moving the menu forward

By Benita Gingerella on Aug. 10, 2023

While supply chain challenges still exist, survey respondents say they’re working to expand their menus for this upcoming year.

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Chartwells K12 leans into plant-forward, global options for the new school year

By Benita Gingerella on Aug. 09, 2023

The foodservice provider will be serving plant-based tostadas, Torta de Jamon and more.

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OVG Hospitality aims to revamp F&B experience at Phoenix’s Footprint Center

By Kelsey Squire on Aug. 09, 2023

The Phoenix Suns and Phoenix Mercury basketball teams have partnered with the hospitality provider to upgrade fan fare.

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David Chang's Fuku to expand into more sports stadiums and arenas

By Patricia Cobe on Aug. 07, 2023

The spicy fried chicken concept, which started as a brick-and-mortar fast casual, aims to grow its concession business.

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How Mike's Hot Honey sparked the sweet-heat trend, starting with Paulie Gee's Brooklyn pizzeria

By Patricia Cobe on Aug. 03, 2023

Mike Kurtz and Paul Giannone started drizzling hot honey on pizza more than 10 years ago, and now, that drizzle is flooding menus across the country.

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Recipe report: Globally inspired sandwiches

By Patricia Cobe on Aug. 02, 2023

Changing up the carrier, ingredients and flavors can give a sandwich a unique global spin.

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