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A collection of menu planning ideas for foodservice operators.

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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.

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Recipe report: Summer desserts

 By Patricia Cobe on Jun. 17, 2021

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

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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.

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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.

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Fun and easy ways to #ServeUpSummerYum

Sponsored content from our partner General Mills Foodservice on Jun. 14, 2021

Kids are on the move all summer long, so feeding for most districts means an increase in the need for grab ‘n go choices.

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DoorDash reveals 2021’s top food trends so far

By Patricia Cobe on Jun. 11, 2021

Post-pandemic optimism is on display in the delivery orders Americans placed in the first half of the year.

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Driving profits with sustainable ingredients

Sponsored content from our partner California Milk Advisory Board on Jun. 10, 2021

The need for straightforward solutions to promote sustainability will be key to meeting consumers’ demands while navigating the transition to the new normal.

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College and B&I chefs look to cook inside and outside the box this fall

By Patricia Cobe on Jun. 09, 2021

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

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Recipe report: Summery salads

By Patricia Cobe on Jun. 09, 2021

As the demand for grab-and-go options grew during the pandemic, salads became a go-to item to package for takeout. The time may be ripe to refresh your salad lineup—especially with summer produce at its peak in the weeks ahead. These five recipes provide fresh ideas.

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Top takeaways from a fast casual's top chef

By Patricia Cobe on Jun. 08, 2021

Lessons learned throughout his culinary journey differentiate the management style and menu mindset of Piada's Matt Harding.

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