A collection of menu planning ideas for foodservice operators.


Get set up for snack-time success

While snacking has always been popular, the past few years have seen a shift in consumer attitudes towards what snacks are and when they’re best enjoyed. According to Technomic’s 2022 Snacking Occasio...


Recipe report: Put more plants on the plate

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

New items served at Bobcat Stadium’s club level are inspired by the football team’s rivals.

While federal guidelines may limit the types of foods served in K-12 facilities, following K-12 nutrition guidelines doesn’t mean meals have to be boring or repetitive. One way to keep things exciting...

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

Cheese is a versatile favorite on menus year-round, whether as part of a sandwich, on top of a burger, melted on fries or nachos or myriad other uses. One of the most popular forms of cheese that f...

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

Sodexo Live! is partnering with operators to win over fans with a creative food and drink lineup.

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