Recipe report: Inventive sandwiches

Sandwiches share similar components—carriers, fillings and condiments. But to build a standout sandwich, those components should be layered to complement the ingredients’ textures and flavors. These five sandwich recipes do just that.


Recipe report: Craveable snacks

Almost 14% of restaurant visits are made in order to purchase a snack, according to Technomic, and consumers report that they are replacing meals with snacks more often.

As the weather warms up, customers begin to crave lighter desserts with fresh, fruity flavors. These five new recipes will take your menu in a sweet, seasonal direction.

It’s the busy season for parties and events, and many foodservice kitchens are working overtime on catering orders. To help lighten the load, here are five new recipes to add to your catering menus.

May 5 has become a universal day to celebrate Mexican food and drink, no matter what your heritage. Get customers into the Cinco de Mayo spirit with these five recipes.

Inspired by the latest crop of vegetables and fruits coming into season? Then it’s time to freshen up the salad bar or grab-and-go case with something new. Start with these five springtime recipes.

Chicken is the most popular protein across the menu, showcased in sandwiches and center-of-the-plate entrees as well as appetizers and snacks. Need some new ideas for menuing this customer favorite? Start with these five recipes.

With fresh spring produce available, now is the perfect time to add some creative veg-forward dishes to the menu. These five recipes are a good place to start.

Swing into spring by freshening up the menu with seasonal produce and lightened-up dishes. These five recipes will get the kitchen into the springtime spirit.

Now that spring is officially here, it’s time to refresh the brunch menu. Wake up winter-weary palates with these five recipes.