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A collection of menu planning ideas for foodservice operators.

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How Sonic integrates culinary and marketing to drive innovation

 By Patricia Cobe on Dec. 01, 2022

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

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Highland Community Hospital feeds the housebound through longtime partnership

 By Patricia Cobe on Dec. 01, 2022

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

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Recipe report: Festive drinks to toast the season

By Patricia Cobe on Dec. 01, 2022

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.

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From TikTok to Kimpton Hotels, butter boards just keep spreading

By Patricia Cobe on Nov. 30, 2022

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

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CulinArt creates a menu template to support plant-forward eating in K-12 schools

By Patricia Cobe on Nov. 29, 2022

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

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Foodservice operators have a new option for plant-based menu items

Sponsored content from our partner Daiya on Nov. 18, 2022

Dairy-free choices offer new opportunities in noncommercial settings.

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National Restaurant Association releases its 2023 culinary forecast

By Patricia Cobe on Nov. 17, 2022

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

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Customize mac and cheese and boost menu appeal

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 16, 2022

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...

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How Popeyes got the edge in the chicken sandwich wars

By Patricia Cobe on Nov. 16, 2022

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.

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Dining team at University of South Florida highlights global flavors

By Reyna Estrada on Nov. 16, 2022

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

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