Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

At Planta, Steven Salm harnesses the culinary power of plants

 By Patricia Cobe on Mar. 02, 2023

The founder and CEO of the 11-unit restaurant concept puts indulgence front and center.

Menu

Recipe report: One-pot comfort foods

 By Patricia Cobe on Mar. 02, 2023

As chilly days continue through early March, warm and cozy comfort foods make welcome menu additions.

Menu

Plant-based proteins boost diversity on the menu

Sponsored content from our partner Proterra on Feb. 28, 2023

As college populations are more diverse than ever, so are dietary needs in the cafeteria. By offering plant-based options, operators can cater to all those dietary needs with one easy-to-prepare ingredient.

Menu

How a B&I chef combats labor and budget challenges

By Patricia Cobe on Feb. 23, 2023

Iraj Fernando, senior executive chef with Southern Foodservice Management, shares fresh menu ideas that can work in many operations.

Menu

10 menu items making waves around the world

By Patricia Cobe on Feb. 23, 2023

Technomic’s Global Menu Innovation report reveals food and drink trends impacting restaurant menus across the globe.

Menu

Recipe report: Fresh takes on seafood

By Patricia Cobe on Feb. 22, 2023

During the Lenten season, seafood gains popularity with operators and customers. These dishes make fresh and tasty additions to the menu.

Menu

Toyota Stadium kicks off major league soccer season with Texas-style eats

By Patricia Cobe on Feb. 22, 2023

FC Dallas and Legends Hospitality roll out new menu items for MLS fans.

Menu

How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

By Patricia Cobe on Feb. 16, 2023

The IHOP franchisee and Cornbread co-founder is on a mission to change the perception of soul food across the country.

Menu

Recipe report: Delectable dips

By Kelsey Squire on Feb. 15, 2023

Dips are a classic crowd-pleaser. These five recipes run the gamut from hot and creamy to cold and refreshing, and are sure to keep guests coming back for more.

Menu

The Big Apple goes plant-based

By Amanda Baltazar on Feb. 10, 2023

New York City hospitals see success with making plant-based items the default choice on patient menus.

  • Page 23