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A collection of menu planning ideas for foodservice operators.

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Recipe report: Summer grilling

 By Patricia Cobe on May 31, 2023

Cooking on an outdoor grill can transform an everyday burger into a flavor bomb. Now that grilling season is getting into full swing, here are five new ideas to add to your recipe file.

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Global inspiration makes its way to the dessert menu

 Sponsored content from our partner J&J Snack Foods on May 25, 2023

Global inspiration is making its way to noncommercial foodservice dessert menus, with operators making the decision to offer sweet treats from around the globe in order to appeal to a more diverse customer base.

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How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission

By Patricia Cobe on May 25, 2023

The VP of culinary innovation for Untamed Brands infuses fast-casual Taim and Hot Chicken Takeover with fine-dining details.

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Preparing to feed Team USA at the 2024 Summer Olympics

By Patricia Cobe on May 25, 2023

Brian Knutson and his U.S. Olympic Committee foodservice team started working on menus last September. This July, he visits Paris to lay the groundwork.

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Recipe report: Summer sweets

By Patricia Cobe on May 24, 2023

Summer calls for lighter, cooler desserts that satisfy the sweet tooth without heating up the kitchen. To lighten up your dessert lineup, start with these five sweet endings.

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How Starbird's recipe for perfect fried chicken is powering the fast casual for growth

By Patricia Cobe on May 18, 2023

Founder and CEO Aaron Noveshen shares Starbird’s story and hints at some surprises ahead.

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Penn State to make 35% of its entrees plant-based by 2025

By Kelsey Squire on May 17, 2023

The university is teaming up with the Humane Society to achieve this goal.

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Add plant-based options to the menu without maxing the budget—or labor

Sponsored content from our partner Proterra on May 17, 2023

Consumers want more plant-based meals, and operators need to consider the budget and labor demands of doing so—Proterra can help.

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Recipe report: Snack attack

By Patricia Cobe on May 17, 2023

Snacks are in high demand—both as between-meal pick-me-ups and as substitutes for breakfast, lunch or dinner. Take your snacking game to the next level with these five innovative ideas.

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10 Chicago restaurants to try during the National Restaurant Association Show

By Patricia Cobe on May 12, 2023

After walking the Show floor at McCormick Place, it’s time to kick up those tired feet and take a seat at one of Chicago’s top restaurants.

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