menu development


The state of C&U foodservice: Tracking menu trends

College operators stay on top of the latest trends while contending with rising costs and supply chain challenges.


Recipe report: Put more plants on the plate

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

Some of chefs’ favorite ingredients are threatened by drought and other forces of nature, but there’s still time to take action.

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

Much of that jump is due to sharply higher prices in school lunch programs, as many states have ended free meals for students.

Advice Guy weighs in on whether a restaurant should keep prices off printed menus given the current volatility of food costs.

This week marks the unofficial start of fall—and though coffee shops and other concepts have already rolled out the pumpkin spice, not everyone is a fan of that now-ubiquitous flavor. With this in mind, we’ve compiled some fall-ready recipes starring other ingredients, from chocolate to apple to potato chips.

  • Page 5