A collection of menu planning ideas for foodservice operators.


Innovation meets wellness on today’s menus

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.


Recipe report: Sandwich inspiration

August is National Sandwich Month, so what better time to up your sandwich game?

The Curated platform can be found at college and corporate eateries.

Operators need flexible solutions and partners that can provide inspiration, help save on labor costs and be cross-utilized across the menu. That’s where frozen soups come in.

Made-to-order smoothies are multi-generational favorites that continue to post record sales growth and have a strong outlook.

Get some insight into diners’ mindset these days, courtesy of Technomic data.

To feed customers’ summer cravings with something a little different, try one of these dreamy recipes for frosty treats.

Cofounders and sisters Jennifer and Michele Kaminski dish up a serving of culture alongside Korean comfort food through their virtual concept.

Outdoor cooking skyrockets in the summer, with many chefs getting out from behind the stove and in front of a barbecue grill or smoker.

Even though definitions of health continue to evolve, focusing on key strategic areas can help college and university operators meet their customers’ expectations.

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