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A collection of menu planning ideas for foodservice operators.

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How Fairgrounds is making bold moves with its cafe menu

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart in a competitive segment.

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Recipe report: Fresh takes on plant-based dishes

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

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4 ways to get kids interested in healthy items

Sponsored content from our partner Dole Packaged Foods on Aug. 21, 2019

Here’s a few tips on getting kids interested in healthier items.

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K-12 mobile kitchens provide efficient solutions for after-hours meals

Sponsored content from our partner Tyson Foods, Inc. on Aug. 20, 2019

Besides breakfast and lunch in K-12, noncommercial foodservice may be called on to provide snacks or meals for after-school programs, athletes or other students who may be on campus after hours.

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5 sweet treats hitting menus

By Patricia Cobe on Aug. 16, 2019

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

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Comfort food hits big with C&U students

Sponsored content from our partner Stouffer’s® on Aug. 16, 2019

As global condiments and cuisines from all around the world proliferate on restaurants menus, offering classic dishes, like fried chicken, meatloaf, mashed potatoes and macaroni and cheese might seem irrelevant—or at least a lower priority.

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Recipe report: Cook something new

Aug. 15, 2019

With summer vacation season coming to a close and the start of a new school year, it’s a good time to freshen up the menu. Get inspired to cook up something new with these five recipes. 

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Inside a school district’s new menu additions

By Benita Gingerella on Aug. 14, 2019

Students at Broward County Public Schools will see a lot more plant-based and global dishes on the menu this fall.

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Plant-based pasta hits campuses, healthcare facilities

Sponsored content from our partner Barilla on Aug. 13, 2019

Plant-based foods are on the rise, with diners increasingly looking for new menu options. For non-commercial foodservice operators who are looking to keep pace with healthy trends and the dietary needs of a diverse population, this can present significant challenges.

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Speed-scratch pizza streamlines foodservice, ensures consistency

Sponsored content from our partner Schwan’s Food Service, Inc. on Aug. 13, 2019

More and more onsite dining programs are incorporating speed scratch ingredients into dishes—and for good reason. Using partially prepared items in combination with fresh ingredients enables foodservice operators to offer an endless array of unique, innovative dishes with minimal impact on time and labor in the kitchen. One might say it’s the best of both worlds.

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