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A collection of menu planning ideas for foodservice operators.

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How a meat-obsessed chef makes plant-based dishes, well, meaty

 Sponsored content from our partner Incogmeato® by MorningStar Farms® on Nov. 29, 2021

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to all of my customers.”

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Increase breakfast time appeal with tasty options

 Sponsored content from our partner PepsiCo Foodservice on Nov. 29, 2021

Getting a great start to the morning doesn’t have to be a whole production, —with cafeterias offering breakfast options, it’s easy to keep students fed. Oatmeal is one of the easiest ways to offer students hearty, accessible morning options.

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How University of Massachusetts keeps allergen-free dining going strong

By Patricia Cobe on Nov. 22, 2021

Flexible options, a well-trained staff and enhanced technology help meet students’ dietary needs, despite labor and supply chain challenges.

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Why Technomic has dubbed 2022 ‘the year of the climb’

By Patricia Cobe on Nov. 18, 2021

Director of Menu Research and Insights Lizzy Freier reveals how the firm pinpoints the most relevant trends and why operators should pay attention to its forecast.

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Recipe report: Sides that make the meal

By Patricia Cobe on Nov. 18, 2021

With holiday meal planning well underway, now is the time to add a new side dish to round out the menu.

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Bring comfort-food appeal to better-for-you offerings to unlock sales

Sponsored content from our partner Barilla on Nov. 15, 2021

The trend toward menuing healthier dishes is of particular interest to foodservice operators at colleges and universities; 36% of consumers ages 18-34 said they would be choosing healthier foods more ...

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Smoothies with year-round appeal

Sponsored content from our partner Vitamix on Nov. 12, 2021

Smoothies are not just for the warmer months of the year. They have become a year-round lifestyle choice for many consumers—a mainstay in their diet and a treat they look forward to during all seasons...

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New menu at Raleigh Convention Center celebrates women and minority farmers

By Patricia Cobe on Nov. 09, 2021

Sodexo Live! chef Phil Evans connected with historically excluded producers and growers to source local ingredients and bring North Carolina’s culture to the plate.

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Recipe report: Bake something new

By Patricia Cobe on Nov. 04, 2021

Baking season is beginning, making this a perfect time to refresh the recipe file with some new additions.

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District boosts plant-based meals through Forward Food Pledge

By Benita Gingerella on Nov. 04, 2021

Richfield Public Schools has set a goal to increase the plant-based offerings at its high school.

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