Edit

menu development

Steal This Idea

Swap in ranch for salt

A school district seasons with ranch to create flavorful dishes.

Menu

A guide to grab-and-go foodservice

Consumers are looking for more flexibility and customization in their dining options, no matter where they’re eating.

Menu

Speed-scratch kitchen staples save time and labor

Sponsored content from our partner Nestlé Minor’s on Apr. 26, 2019

Get inspiration for how to use concentrated reductions for an array of menu items and find out more about how they can benefit restaurants.

Menu

Veggie and meat dishes: A winning combo

Sponsored content from our partner Home Market Foods on Apr. 24, 2019

Check out all the ways meat and veggies provide a winning combo for modern menus.

Menu

How breakfast foods are invading other dayparts

Sponsored content from our partner Chef Pierre® on Apr. 16, 2019

For noncommercial foodservice operators looking to increase sales of breakfast foods, serving morning items at all dayparts can be beneficial. Here's how.

Menu

Stirring up interest in K-12 plant-based meals

Sponsored content from our partner Bush’s Best® on Apr. 08, 2019

Kids are famously hard to please, but more school districts are discovering that encouraging more healthful choices—especially plant-based alternatives—is deliciously doable.

Menu

Bowls go beyond the build-your-own treatment

By Patricia Cobe on Mar. 29, 2019

Customization may be giving way to chef-created options.

Menu

Creating a culturally conscious cuisine

Mar. 28, 2019

Senior Editor Pat Cobe talks to chef Njathi Kabui about sustainability, his concept of “Afro-futuristic conscious cuisine” and what he’s growing in his backyard.

Operations

How a school nutrition program took things up a notch

By Benita Gingerella on Mar. 27, 2019

Waltham Public Schools is using local partnerships to create community.

Menu

Familiar flavors remain a staple on menus

Sponsored content from our partner Stouffer’s® on Mar. 26, 2019

By menuing delicious dishes that feature familiar flavors, operators stand to capture a big portion of diners’ dollars.

  • Page 1