A collection of menu planning ideas for foodservice operators.


How Sonic integrates culinary and marketing to drive innovation

Menu items are constantly flowing out of the chain's R&D pipeline to tap into diners’ desire for variety.


Highland Community Hospital feeds the housebound through longtime partnership

The cafe at the Cura-managed operation sends out meals daily and serves as a dining hub for the community.

This is the time of year to boost your beverage game—to elevate coffee, tea, cocktails and mocktails with seasonal flavors and festive garnishes. The five recipes here will quickly get guests in the holiday spirit.

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

Dairy-free choices offer new opportunities in noncommercial settings.

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

Menu shakeups for K-12 cafeterias can be complicated. Operators need to adhere to government guidelines for nutrition, and kids are notoriously picky, so straying too far from familiar favorites can b...

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

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