Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

How Popeyes got the edge in the chicken sandwich wars

 By Patricia Cobe on Nov. 16, 2022

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

Menu

Dining team at University of South Florida highlights global flavors

By Reyna Estrada on Nov. 16, 2022

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

Menu

Recipe report: Bake up something new

By Patricia Cobe on Nov. 10, 2022

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

Menu

Grab-and-go ease and off-premise versatility: Perfect for college and university foodservice

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 08, 2022

In college and university cafeterias, grab-and-go options are often quite popular; busy students and visitors need to get a quick meal between classes or before work, and sometimes sitting down to enj...

Menu

How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

By Patricia Cobe on Nov. 03, 2022

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

Menu

Recipe report: Raise the sandwich bar

By Patricia Cobe on Nov. 02, 2022

Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals.

Menu

Chartwells K12 brings plant-forward meals to schools across the nation

By Reyna Estrada on Nov. 02, 2022

The food management company is launching a new plant-forward concept this fall.

Menu

Pink food is trending, adding a healthy, rosy glow to the menu

By Patricia Cobe on Nov. 01, 2022

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

Menu

Serve trending baked goods—with labor-saving shortcuts—to drive profits

Sponsored content from our partner Krusteaz Professional on Nov. 01, 2022

Few menu parts adapt to trends or take to seasonal flavors quite like baked goods—but as labor and supply chain woes persist, noncommercial foodservice operators will need to establish timesaving proc...

Menu

Build-your-own poke bowls a hit with Broward County Public Schools

By Patricia Cobe on Oct. 27, 2022

In response to student feedback, BCPS created a Hoke Poke station that pops up at the district’s high schools.

  • Page 28