menu development


IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

As VP of culinary at the chain, Carl is filling menu gaps by balancing creativity with value.


How Nekter Juice Bar is breaking away from the pack in a crowded segment

Co-founder and Chief Visionary Officer Alexis Schultze Parra collaborates with brands outside the food and drink category to grow the audience for juices, smoothie and bowls.

The cookies change to reflect the seasons, and for National Cookie Day on Dec. 4, Salted Mocha Truffle Cookies will be the featured treat.

The winner was crowned “champion” of the Mongolian Station in Commons Dining Hall.

Chefs used Cura’s wellness-promoting spice blends to create signature recipes.

Looking for some new beverages to mix up your lineup? These five should do the trick. Showcasing a range of herbs and spices, each offers a flavor profile that’s sure to spark diners’ interest.

National Chicken Month is winding down with the last days of September, but chicken is a perennial favorite all year long. These five recipes put chicken in the center of the plate.

Northeastern University and the University of Illinois in Chicago are first to offer the global cuisines platform.

As temperatures drop, the desire to heat up the oven and start baking rises.

As VP of food, beverage and culinary development, Lou Piuggi focuses on restaurant-quality dishes that can be scaled up for high-volume foodservice operations.

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