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A collection of menu planning ideas for foodservice operators.

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Recipe report: Grab-and-go lunches

 By Patricia Cobe on Aug. 11, 2022

As summer comes to an end, the lunch rush begins in schools, colleges, corporate cafes and fast casuals. Food to go has become routine for many of these customers, but to freshen things up, add one of these five recipes to the mix.

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Pumpkin spice season kicks off earlier every year

 By Patricia Cobe on Aug. 11, 2022

Companies like 7-Eleven and Jamba are getting a jump on fall by introducing their products with the iconic flavor earlier than ever. Why the rush?

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Senior-living chefs craft purees into gourmet dishes

By Patricia Cobe on Aug. 10, 2022

Unidine hosts a national Puree with Purpose competition to raise the bar on this menu category.

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K-12 students want more plant-based options on the menu

By Reyna Estrada on Aug. 09, 2022

Student feedback and other factors have led to the expansion of plant-based menu offerings.

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Plant-forward eating continues to gain steam post-pandemic

By Patricia Cobe on Aug. 05, 2022

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.

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How 2 cousins from Maine got the rest of the country tuned into lobster rolls

By Patricia Cobe on Aug. 04, 2022

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. A decade later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

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Make global flavors appealing for K-12 appetites

Sponsored content from our partner Tyson K-12 on Aug. 04, 2022

Global flavors are trending in restaurants, and for K-12 foodservice, the push to expand the menu to include some of these flavors is big.

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Recipe report: Spotlight on summer produce

By Patricia Cobe on Aug. 03, 2022

Tomatoes, peaches and berries are in abundant supply this time of year and ready to freshen up the menu. These five recipes showcase the best of summer’s bounty.

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University of Michigan stadium tempts fans with new menu as college football season gets underway

By Patricia Cobe on Aug. 02, 2022

The lineup, created by Michigan Stadium’s executive chef, Chris Carr, ranges from appetizers to desserts.

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5 food and drink trends checking in at hotels

By Patricia Cobe on Aug. 01, 2022

As hotel restaurants and bars bounce back from the pandemic, F&B teams are changing the guest experience to align with changing expectations.

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