menu development


Recipe report: Plant-based comfort foods

Feed cold-weather cravings for comfort foods while meeting the demand for vegan options with these five dishes.


Aramark pilots Cool Food Meals program at 10 universities

The World Resources Institute’s Cool Food Meals badge will designate menu items with a lower carbon footprint.

The campus has seen more and more students reporting specific dietary needs.

Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

Avocado coffee and immune-boosting desserts are among the hot items worldwide, says Technomic’s new forecast of global trends.

Farm-to-table and flexible options evolve to a whole new level in the hands of chef Jason Wallin.

The flavors in these five festive sippers—some with alcohol, some without—just might bring a smile to customers’ faces during this bustling time of year.

As we head into peak season for sweet treats, ensure that customers who eschew dairy can indulge, too.

A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.

  • Page 6