Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

Recipe report: Burgers and hot dogs

 By Patricia Cobe on Jul. 01, 2021

While classic preps of these iconic summer favorites are always welcome, it could be fun to change them up a little.

Menu

How Smokey Bones diversifies its menu to please an array of palates and control meat costs

By Patricia Cobe on Jul. 01, 2021

Chef Peter Farrand created a “protein candy store,” giving diners more flavor variety and value.

Menu

Bubble milk tea, birria taco among the top trending foods of 2021

By Patricia Cobe on Jul. 01, 2021

Grubhub's “State of the Plate” report looks at how diners have been eating their way through the last six months.

Menu

Recipe report: Picnic picks

By Patricia Cobe on Jun. 24, 2021

Picnic season is here, and that calls for foods that are easily transportable, shareable and fun to eat.

Menu

How Yale Hospitality brings inclusion to the fore

By Patricia Cobe on Jun. 23, 2021

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.

Menu

7 hot-weather refreshers from restaurants

By Patricia Cobe on Jun. 21, 2021

Cravings for ice cream, frosty drinks and lighter fare are rising along with the temperature.

Menu

How Passavant Community engages residents through menu innovation and creative connections

By Patricia Cobe on Jun. 17, 2021

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Menu

Are plant-based milks putting cows out to pasture?

By Patricia Cobe on Jun. 17, 2021

Preferences for plant versus dairy products seem to be skewed by age.

Menu

Recipe report: Summer desserts

By Patricia Cobe on Jun. 17, 2021

These five desserts are guaranteed to get summer off to a sweet start.

Menu

The state of healthcare foodservice: Remaking the menu

By Benita Gingerella on Jun. 15, 2021

New styles of service took hold during the pandemic, and dining teams rose to the challenge.

  • Page 52