A collection of menu planning ideas for foodservice operators.


Optimize menus and boost appeal with versatile ingredients

While operators are pivoting to cut excess costs and streamline back-of-house operations, they can’t cut corners on the food quality and service their customers have come to expect.


How an innovative senior-living chef is taking comfort foods to the next level

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

Chicken is the most popular protein on menus, and many customers continue to crave their favorite preps. But why not add a new chicken dish to the lineup this fall to excite more adventurous eaters? Start with these five globally influenced recipes.

Consumers are still craving comfort foods, but those don’t necessarily have to focus on hearty portions of meat. The five recipes here spotlight vegetables, grains and other plants, rounded out by smaller amounts of beef, chicken, seafood or cheese.

With labor still tight in many operations, speed-scratch recipes can provide homemade taste with fewer steps. These five dishes utilize pre-prepped ingredients and smart techniques to create kitchen shortcuts.

What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

Toups' Meatery in New Orleans is a small restaurant with a big heart.

Operators can also re-evaluate current dishes to determine whether their condiments or sauces would work equally well on other menu items. Such a move can help operators stretch their food costs and boost menu appeal.

Instead of tweaking recipes or adding new dishes to their menu, operators can effectively accommodate the flavor and heat preferences of all guests through condiments.

For operators pivoting to off-premise orders, adjusting the menu to include customer favorites and familiar family-style offerings can be a boon to success.

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