menu development


Plant-forward options without added labor: How incidentally vegetarian foods can boost menu appeal

By highlighting these dishes’ plant-forward recipes, consumers may take second notice of them—without operators having to develop completely new dishes.


3 ways to stretch the food budget with hummus

Here are a few tasty ways operators can integrate hummus into their menu while capitalizing on today’s hottest trends.

Check out these inspired ways to add grain- or pasta-based bowls to the menu.

To appeal to diners on specialized diets, operators should have a working knowledge of these three popular diets so they can position their turkey burgers as diet-friendly.

One of the leading drivers when deciding where to purchase a sandwich is value. While value can mean a variety of things, a common tool is the combo meal.

Here are a few tips to strike the right balance—and a few ideas to help with inspiration.

Check out some of the ways industry trends are shaping healthcare foodservice operations.

Offering plant-based menu items doesn’t need to come with added labor or cost.

Just as spring brings eagerly anticipated green growth on the ground and on the trees, spring menus lend color and vibrancy to foodservice menus and signal a return to favorite seasonal ingredients.

Consumers also increasingly associate their emotional well-being with healthy eating, soups can be  an alternative to grab-and-go junk food that they may regret eating.

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