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A collection of menu planning ideas for foodservice operators.

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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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Recipe report: Salad days

By Patricia Cobe on May 11, 2023

It’s the time of year when local produce starts flooding into markets—a good reason why May is designated National Salad Month. If you’re ready to refresh your salad lineup with seasonal ingredients, these five recipes can get you started.

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Making plant-based dishes the default boosts students’ perception of meatless meals, Sodexo study finds

By Kelsey Squire on May 09, 2023

The study was done in collaboration with the nonprofits Better Food Foundation and Food for Climate League.

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Offer a variety of desserts without maxing labor with ready-to-bake batters

Sponsored content from our partner Krusteaz Professional on May 05, 2023

Ready to bake batters are convenient, have an extended shelf life and require no additional labor.

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Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

By Patricia Cobe on May 05, 2023

The 2023 Hollywood Bowl Food + Wine portfolio includes close to 20 new menu items and a couple of new concepts to tempt Los Angeles Philharmonic fans.

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Recipe report: Grab-and-go breakfasts

By Patricia Cobe on May 04, 2023

Breakfast on the go is in high demand these days, and that calls for portable items that satisfy morning hunger. These five flavorful, nutritious recipes deliver on that and more.

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Appealing to Diner Demands for Healthier, Sustainable Seafood

Sponsored content from our partner King & Prince Seafood on May 04, 2023

Today’s consumers are more health-focused than ever—and what they define as “healthy” has shifted, too. No longer are consumers merely looking for low-calorie and low-fat options on the menu—they’re a...

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How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination

By Patricia Cobe on May 04, 2023

Bodega Taqueria y Tequila’s winning combo of street tacos, frozen drinks, DJs and bar food is positioning the concept for growth.

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Hospital cafes raise the bar on coffee service

By Patricia Cobe on May 03, 2023

Morrison and Cura partner with local or brand-name roasters to offer barista-inspired drinks and premium food choices.

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