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A collection of menu planning ideas for foodservice operators.

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Chefs turn to fungi to plot the future of plant-based menus

 By Patricia Cobe on Sep. 18, 2023

Mushrooms are known to add meatiness to meatless cooking, but now the rest of the fungi kingdom is getting a shot in foodservice kitchens.

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How Hilton is redefining what hotel food and beverage can be

 By Patricia Cobe on Sep. 14, 2023

Menu Feed: From elevated breakfasts and snacks to partnerships with celebrated chefs and mixologists, Adam Crocini is changing up the F&B scene.

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Football stadiums up their food and beverage game for the new season

By Patricia Cobe on Sep. 14, 2023

Both NFL and college stadiums are kicking off the 2023 season with new concessions lineups for fans.

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Recipe report: Showing off fall vegetables

By Patricia Cobe on Sep. 13, 2023

The season for local tomatoes and corn is just about over, but heartier fall vegetables are starting to flow into the market. Make the most of Brussels sprouts, squash, carrots and more with five recipes that will up everyone’s veggie intake.

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How Chicken Salad Chick is shaking up the menu with its first warm sandwich

By Patricia Cobe on Sep. 07, 2023

CMO Tom Carr describes the new Chick Melt and the chain’s drive to innovate while continuing to please its many chicken salad-loving customers.

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Kimpton's hotel eateries are mixing up drinks with benefits

By Patricia Cobe on Sep. 06, 2023

The Toast to Total Wellness Menu offers customers spirit-free beverages with functional ingredients, including a Kombucha Mocktail, Berry-Infused Coconut Water and Matcha Latte.

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Recipe report: Football fare

By Patricia Cobe on Sep. 06, 2023

Football season is underway, and food is as much a part of game day as the action on the field.

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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.

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5 food trends gaining steam this semester

By Reyna Estrada on Aug. 31, 2023

Chartwells Higher Ed predicts menus will spotlight nostalgic foods, functional ingredients and plant-based fare.

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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.

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