menu development


Recipe report: Best-in-class burgers

National Hamburger Day is coming up on May 28—the perfect time to revisit the burger lineup and offer some new variations. These five burger recipes will inspire you to fire up the grill and try something a little different.


See which products were named 2021 Food and Beverage Award winners

The FABI Award recipients announced by the National Restaurant Association Show reflect several of today’s culinary trends.

With portable, to-go food dominating menus in the past year, operators have packed up a lot of sandwiches. Bored with the same old lineup? Here’s a chance to freshen up the sandwich menu, starting with these five creative recipes.

With mass vaccination programs underway, operators still face pandemic-related challenges.

A streamlined inventory, new value meals and more are the result of a fresh mindset among the health system’s dining team.

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

Last year, Cinco de Mayo fell during the height of the first COVID-19 wave, nixing the traditional food and drink tie-ins. With dine-in restrictions now loosened up a bit and takeout options going strong, here are five recipes fit for a 2021 celebration on May 5.

Director of Food Services Judi Reynolds shares how switching to bulk meal service was "a huge win-win" for her team.

Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive the quick-service brand's loyalty and growth.

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