A collection of menu planning ideas for foodservice operators.


Recipe report: Dairy-free desserts

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


How senior-living operators are spicing things up with global dishes

Amid COVID travel constraints, international fare has added a bit of adventure.

Culinary techniques and flavors from Japan and Italy combine to drive this emerging cuisine. But don’t call it fusion.

The senior beverage manager has crafted a drinks program that provides all guests with a festive experience.

It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.

Getting a great start to the morning doesn’t have to be a whole production, —with cafeterias offering breakfast options, it’s easy to keep students fed. Oatmeal is one of the easiest ways to offer students hearty, accessible morning options.

Flexible options, a well-trained staff and enhanced technology help meet students’ dietary needs, despite labor and supply chain challenges.

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

The trend toward menuing healthier dishes is of particular interest to foodservice operators at colleges and universities; 36% of consumers ages 18-34 said they would be choosing healthier foods more ...

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