A collection of menu planning ideas for foodservice operators.


School district to serve locally raised bison meat

Miami Public Schools in Miami, Okla., has partnered with the Modoc Tribe of Oklahoma to begin serving locally raised bison meat for lunch. 


Recipe report: Summer flavors

Summer ingredients and flavors offer fresh inspiration for menus. Here’s how five operators are transforming these fruity, herbal and lighter seasonal flavors into innovative dishes.

As catering and delivery programs grow, so does the need for food that travels well. Here’s how restaurants are adapting.

In the first episode of "Menu Feed," Senior Editor Patricia Cobe chats with Jeff Hanak, vice president of culinary for Chili’s Grill & Bar, and Jay Miller, director of product development and corporate chef for Firehouse Subs.

Eat to beat the heat by offering a selection of cool salads. While salad bars are a convenient service style, these five composed seasonal salads ease decision-making and speed up the line.

When dining out, plenty of consumers opt to save a few dollars by ordering a glass of water. It’s a plan that’s great for their pocketbooks but not so great for foodservice facilities, where beverages...

Shifts in consumer dietary habits are causing changes to the center of the plate at home, in foodservice establishments, healthcare facilities and more.

With consumers increasingly looking for better-for-you options, lighter fare and veggie-based foods, restaurants and noncommercial foodservice facilities alike are working hard to keep up with the dem...

Menus are shifting and giving way to thoughtful approaches that address both current consumer preferences and health concerns.

Diners love bacon—at breakfast, on burgers, as a salad topping and more. And foodservice operators know that. In fact, 88% of all noncommercial foodservice facilities have it in some form on their men...