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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Recipe report: Inventive sandwiches

Sandwiches share similar components—carriers, fillings and condiments. But to build a standout sandwich, those components should be layered to complement the ingredients’ textures and flavors. These five sandwich recipes do just that.

Menu

Food trends come and go, but fries remain a culinary constant

The enduring popularity of the potato is fueled by its versatility and pairing ability as a perfect side dish. From quick-service restaurants to the finest steak houses, the french fry is there. Frenc...

Cooking from scratch has regained favor among foodservice operators in the K-12 segment and continues to expand in schools across the country. The goal for operators implementing scratch-based cook...

Plant-based foods are going from niche to mainstream, as shown by their major presence on the floor of the 2019 National Restaurant Association Show.

As healthier options proliferate, here’s how bowls are evolving.

Almost 14% of restaurant visits are made in order to purchase a snack, according to Technomic, and consumers report that they are replacing meals with snacks more often.

Here’s what Gen Zers of legal drinking age are looking for in establishments that serve alcohol, according to Technomic data.

What do consumers approaching drinking age want to imbibe—and what does that say about what’s trending?

Menu launches are showing off seasonal ingredients and innovative flavors.

When it comes to food, ideas around health and wellness are shifting.