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A collection of menu planning ideas for foodservice operators.

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How operators can deliver on diners’ demands for sustainability

 Sponsored content from our partner New Wave Foods on Aug. 22, 2022

Nowadays, customers care about the state of the environment even more than they have in the past.  According to First Insight’s recent report, three-quarters of Gen Z consumers said that sustaina...

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How cold coffee is heating up the menu at Caribou

By Patricia Cobe on Aug. 18, 2022

Gretchen Hashemi-Rad, beverage category manager at Caribou Coffee, focuses on the cold side to appeal to younger consumers.

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Recipe report: Breakfast

By Patricia Cobe on Aug. 17, 2022

Breakfast gears up for fall

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Restaurants go all in on French toast sticks

By Patricia Cobe on Aug. 15, 2022

The dunkable finger food is having a moment on fast-food menus.

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Recipe report: Grab-and-go lunches

By Patricia Cobe on Aug. 11, 2022

As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.

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Pumpkin spice season kicks off earlier every year

By Patricia Cobe on Aug. 11, 2022

Companies like 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?

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Senior-living chefs craft purees into gourmet dishes

By Patricia Cobe on Aug. 10, 2022

Unidine hosts a national Puree with Purpose competition to raise the bar on this menu category.

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K-12 students want more plant-based options on the menu

By Reyna Estrada on Aug. 09, 2022

Student feedback and other factors have led to the expansion of plant-based menu offerings.

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Plant-forward eating continues to gain steam post-pandemic

By Patricia Cobe on Aug. 05, 2022

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.

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Make global flavors appealing for K-12 appetites

Sponsored content from our partner Tyson K-12 on Aug. 04, 2022

Global flavors are trending in restaurants, and for K-12 foodservice, the push to expand the menu to include some of these flavors is big.

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