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A collection of menu planning ideas for foodservice operators.

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How will the FDA's new sodium guideline impact menus?

 By Patricia Cobe on Oct. 25, 2021

The government’s recommendation to reduce sodium is voluntary.

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Recipe report: Playing up plants

 By Patricia Cobe on Oct. 21, 2021

Plant-based and plant-forward menu items are in high demand, with both operators and customers looking for new meatless ideas. If your recipe lineup is ready for a refresh, take a look at these five dishes for inspiration.

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How Modern Market’s chef brings a farm-to-table ethos to the growing fast casual

By Patricia Cobe on Oct. 21, 2021

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and more provides an accessible gateway to healthier eating.

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The state of C&U foodservice: Mixing up the menu

By Benita Gingerella on Oct. 21, 2021

Changes to self-service, safety protocols and more led to shifts in what's on offer.

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Binghamton University grad launches bubble tea concept on campus

By Patricia Cobe on Oct. 20, 2021

Leighton Blackwood partnered with Sodexo to turn an entrepreneurial project into reality.

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Recipe report: New takes on pasta

By Patricia Cobe on Oct. 14, 2021

October is National Pasta Month, the perfect time to add a new pasta prep to your collection.

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College students away from home really miss homecooked meals, survey finds

By Patricia Cobe on Oct. 14, 2021

To celebrate National Pasta Month, one company is giving homesick students in Madison, Wis., free dinners delivered to their doors.

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Sodexo’s ‘Love of Food Innovation Challenge’ takes to the streets

By Patricia Cobe on Oct. 12, 2021

The digital competition encouraged chefs to submit dishes inspired by global street foods.

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Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

By Patricia Cobe on Oct. 08, 2021

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

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How KFC's head chef taps his food science, nutrition and culinary expertise

By Patricia Cobe on Oct. 07, 2021

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

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