Recipe report: Playing up plants

Plant-based and plant-forward menu items are in high demand, with both operators and customers looking for new meatless ideas. If your recipe lineup is ready for a refresh, take a look at these five dishes for inspiration.


Recipe report: New takes on pasta

October is National Pasta Month, the perfect time to add a new pasta prep to your collection.

October is National Pizza Month, the perfect time to up your pizza game.

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.

These five takes on tacos will help get customers in the spirit of National Taco Day on Oct. 4.

The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.

Labor Day marks the unofficial end of summer, but there’s still plenty of seasonal produce and lots of refreshing menu items to enjoy, as these five recipes demonstrate.

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

It’s still August, but pumpkin spice is already showing up on menus, along with other pumpkin-flavored beverages, entrees and treats. Apples and squash are also making their mark, too.

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