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Recipes

Recipe report: Going for the green

Celebrate St. Patrick's Day and spring with green food and drink.

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8 menu trends from the future

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

The annual month-long campaign aims to encourage healthier eating and physical activity, but sustainability is an underlying theme this year.

A campus restaurant featured three weeks of themed menus to highlight the diversity of Black cuisine.

Operators need versatile K-12 meal solutions that are easy to execute and provide the flavors and brands students love, while also meeting the nutritional requirements.

To attract hybrid workers and integrate with the surrounding community, Bon Appetit is developing full-service restaurants and socializing spaces for B&I clients.

CulinArt’s plant-forward wellness promotion, which launched last month in schools and other operations, is gaining fans.

Award-winning local chef Gerard Craft spearheaded CITY Flavor at CITYPARK to showcase the diverse dining scene in St. Louis.

The biggest game of the NFL season is approaching, and football fan or not, Super Bowl Sunday is a great excuse to gather around good food and the big screen.

Seven tacos and sides, plus a lineup of Happy Hour specials, are on tap for students and locals seeking wallet-friendly food and drink.

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