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A collection of menu planning ideas for foodservice operators.

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3 ways to make plant-forward eating more craveable

 By Patricia Cobe on Jun. 21, 2022

Speakers at the CIA's Menus of Change conference say the answer lies in marketing the menu around flavor.

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How Firebirds’ Steve Sturm puts the wood-fired grill front and center

 By Patricia Cobe on Jun. 16, 2022

The head chef leans into the brand’s signature wood-fired cooking technique to differentiate both the food and drink menus.

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Recipe report: Boredom-busting burgers

By Patricia Cobe on Jun. 15, 2022

Vary the burger lineup by changing up the usual meat or veggie patties and toppings, starting with these five recipes.

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Cura chef blends his wellness journey and culinary skills in the kitchen

By Patricia Cobe on Jun. 13, 2022

Lance Franklin adds a dose of nutrition education to healthcare and senior-living menus.

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Recipe report: Summer specials

By Patricia Cobe on Jun. 09, 2022

The bounty of fresh seasonal produce and demand for lighter fare impact summer menu planning. Consider adding something cool and creative to the lineup.

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Students at Waterside School get a side of etiquette with lunch

By Patricia Cobe on Jun. 06, 2022

Senior Chef Manager Kristen Jelormine incorporates manners and culture into mealtime at the K-5 school.

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Looking at mid-year menu trends with Technomic’s Lizzy Freier

By Patricia Cobe on Jun. 02, 2022

Here’s how menus are adapting to supply chain challenges, labor shortages and consumer preferences as we approach the halfway mark of 2022.

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Recipe report: Chicken 5 ways

By Patricia Cobe on Jun. 02, 2022

Chicken is popular with both consumers and chefs, but it’s easy to get in a rut and menu the bird with the same old methods.

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DoorDash unveils consumers' favorite items to order for delivery

By Patricia Cobe on Jun. 01, 2022

Breakfast is the fastest growing to-go occasion, a report from the company shows.

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Recipe report: Summer grilling

By Patricia Cobe on May 26, 2022

Memorial Day weekend officially kicks off the summer barbecue season—time to tempt diners with new grilled and smoked specialties.

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