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A collection of menu planning ideas for foodservice operators.

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Boost menu appeal by expanding plant-based options

 Sponsored content from our partner Impossible Foods on Dec. 19, 2023

As more consumers show interest in plant-based foods, foodservice operators are wise to include plant-based versions of diner favorites, such as hot dogs.

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5 food trends to keep an eye on in 2024

By Benita Gingerella on Dec. 19, 2023

Metz Culinary Management has released its annual list of culinary trends it expects will be popular in the upcoming year.

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University of North Texas’ carrot gnocchi takes local procurement to the next level

By Benita Gingerella on Dec. 18, 2023

Locally Sourced: Carrots sourced from the school’s hydroponic freight farm are utilized three different ways in the dish.

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10 food trends that will be popular with kids in 2024

By Benita Gingerella on Dec. 15, 2023

Chartwells K12 has released its annual list of what food trends will be popular with students in the upcoming year.

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What's driving menus around the world in the year ahead

By Patricia Cobe on Dec. 14, 2023

Technomic’s 2024 Global Restaurant Trends Forecast provides a glimpse into the next wave in food and drink outside the U.S.

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How Bar Louie is putting a culinary focus on lunch and dinner without losing its bar vibe

By Patricia Cobe on Dec. 14, 2023

As new VP of culinary, Joel Reynders is creating chef-driven entrees, sides and bar bites that cover every daypart.

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UC Berkeley commits to having 50% of its entrees be plant-based by 2027

By Benita Gingerella on Dec. 12, 2023

The school is partnering with the Humane Society of the United States to help them reach their goal.

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Ditching vegan and plant-based labeling may make food more appealing, study suggests

By Benita Gingerella on Dec. 12, 2023

A new study revealed that participants were more likely to choose a food gift basket that didn’t contain meat and dairy when it was described as healthy and sustainable as opposed to vegan.

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Grubhub reveals the most popular takeout and delivery orders of 2023

By Patricia Cobe on Dec. 12, 2023

The platform’s annual report tracks more than sales. It provides a snapshot of the eating and drinking trends driving diners’ decisions.

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Outback Steakhouse innovates the menu by giving equal play to food and drink

By Patricia Cobe on Dec. 07, 2023

Becky Boyd, Director of Menu Innovation & Strategy for parent company Bloomin’ Brands, talks about how she and her team are firing up R&D activity.

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