menu development


Recipe report: Summer bowls

Bowls continue to surge in popularity—they’re portable, convenient for takeout and delivery, and adaptable to countless ingredient combinations.


Beef and seafood prices skyrocket

As they reopen, foodservice concepts are getting slammed by the high cost of proteins. Is relief in sight?

Initiatives the company launched during the pandemic will continue post COVID-19.

See diners’ top reasons for giving new items a try.

Here are a few ways to elevate the dining experience in senior living.

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.

At Sodexo’s workplace cafes, new menus and procedures are welcoming employees back.

One way to ensure customers remain satisfied with meals to go, delivery and take-and-bake offerings is to incorporate real California cheeses into dishes.

For healthcare operators, offering comfort foods is a great way to signal to residents that they care.

COVID-19 has forced operators to focus on meals to go.

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