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A collection of menu planning ideas for foodservice operators.

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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...

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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.

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Cura’s BeWell program gently nudges residents toward healthy eating

By Patricia Cobe on Oct. 27, 2022

Chefs add excitement to the wellness initiative through a teaching kitchen and small tweaks to favorite dishes.

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New menu items greet fans at NHL and NBA arenas

By Patricia Cobe on Oct. 26, 2022

As ice hockey and basketball seasons ramp up, Sodexo Live! chefs are cooking up some excitement at two home-team venues.

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How to revive the menu with today’s top trends

By Patricia Cobe on Oct. 25, 2022

Technomic’s research points operators to the flavors, ingredients and menu items that consumers find most appealing.

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6 menu trends that came to life at the MenuDirections conference

By Patricia Cobe on Oct. 20, 2022

At the signature noncommercial event put on by FSD, foodservice operators learned that menus truly are going in new directions.

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How Rick Petralia is pushing the flavor envelope at Freddy’s

By Patricia Cobe on Oct. 20, 2022

Though the chef switched from pasta to frozen custard and burgers, he sticks with the same R&D principles.

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Recipe report: A passion for pizza

By Patricia Cobe on Oct. 20, 2022

Pizza never loses its popularity with customers, so add a new one to the menu for breakfast, lunch, dinner or snack time.

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Introducing hassle-free cold brew on tap

Sponsored content from our partner Segafredo Zanetti® on Oct. 19, 2022

Cold brew coffee and nitro remain on the upswing. Datassential research reports a 166% increase of cold brew on menus over four years, and a 670% increase of nitro on menus over the same period. Previ...

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Wicked Kitchen and Minnesota Timberwolves launch a 100% vegan concession stand

By Reyna Estrada on Oct. 19, 2022

The menu will feature plant-based sandwiches and ice cream.

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