A collection of menu planning ideas for foodservice operators.


What consumers want for breakfast

Here's a look at what diners are seeking when it comes to the morning meal.


Lean on shelf-stable, versatile ingredients for craveworthy better-for-you options

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

With frigid temperatures and snow blanketing a large part of the country, it’s a good time to light up those ovens and start baking. These five recipes will warm up the kitchen and make a comforting addition to the menu.

The latter company's platform helps provide patients with support around medications, nutrition and more after a hospital stay.

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

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

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

How workhorse proteins make foodservice prep easier

Unique ingredients, artisanal sourcing and creative presentations are taking meat-and-cheese boards up a notch.

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.

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