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A collection of menu planning ideas for foodservice operators.

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Professional Coffee Solutions to Help Healthcare Operators Meet Consumer Demand

 Sponsored content from our partner Nestlé Professional on May 31, 2023

It’s no secret that consumers drink a lot of coffee. According to Technomic’s 2022 Beverage Consumer Trend report, consumers drink coffee to boost their energy, as a snack or to satisfy a craving. And...

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Consumers clamor for sustainable, healthy seafood

 Sponsored content from our partner King & Prince Seafood on May 31, 2023

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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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