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A collection of menu planning ideas for foodservice operators.

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Bold flavors make eating healthy easy

Consumers’ tastes and preferences are changing. They still want to eat great-tasting foods, but they’re increasingly likely to want those foods to be better for them and have quality ingredients.

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Recipe report: Cool food for hot days

With temperatures heating up across most of the country this week, cravings turned toward cooler, lighter dishes. These five flavor-packed recipes can help beat the heat.

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How a chef engages customers with unique at-home dining experiences

By Patricia Cobe on Jul. 02, 2020

Seattle restaurant Addo has found fresh ways to up its takeout game as the COVID-19 pandemic continues.

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Recipe report: Burgers and hot dogs

By Patricia Cobe on Jul. 02, 2020

Cookouts, picnics and other July 4 traditions may look different this year, but burgers and hot dogs can still be the menu stars. Kick off the holiday weekend food fest with these five favorites.

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Google and Culinary Institute of America partner on plant-forward certification initiative

By Patricia Cobe on Jun. 29, 2020

The new curriculum will train culinarians to bring vegetables front and center.

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Quick, simple and craveable recipes operators can make with canned soup

Sponsored content from our partner Campbell's Foodservice on Jun. 25, 2020

In hospitals and senior living facilities, food isn’t just an essential care service—it’s a way to help boost morale by offering patients and residents, as well as staff, foods they love.

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Recipe report: Summer bowls

By Patricia Cobe on Jun. 25, 2020

Bowls continue to surge in popularity—they’re portable, convenient for takeout and delivery, and adaptable to countless ingredient combinations.

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Sandwiches go global

By Benita Gingerella on Jun. 22, 2020

Looking to spice up the sandwich menu as demand for to-go items continues? Consider these internationally influenced varieties.

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Brethren Village Retirement Community engages residents with takeout and delivery innovations

By Patricia Cobe on Jun. 19, 2020

When COVID-19 forced the foodservice team to make some changes, they quickly created experiences that could rival dining in.

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Recipe report: Prepped for takeout

By Patricia Cobe on Jun. 18, 2020

Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.

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