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How frozen soup can make menu planning a breeze

 Sponsored content from our partner Campbell's Foodservice on Jul. 27, 2021

Operators need flexible solutions and partners that can provide inspiration, help save on labor costs and be cross-utilized across the menu. That’s where frozen soups come in.

Operations

5 Chicago restaurant concepts are coming to Purdue University

By Patricia Cobe on Jul. 26, 2021

Cornerstone Restaurant Group is partnering with Aramark to bring chef-curated kiosks to the college’s remodeled student union.

Operations

5 steal-worthy ideas for K-12 menus

By Benita Gingerella on Jul. 20, 2021

Spruce up your menu for the new school year with these takeaways from the School Nutrition Association’s recent virtual conference.

Sustainability

Cura’s Rescue Recipe Throwdown inspires chefs to cut waste

By Patricia Cobe on Jul. 14, 2021

Creative menu items have come out of the competition, proving that banana peels, avocado pits and pepper seeds have a place in the cooking pot instead of the trash.

Menu

4 Ways to Get Back-to-School Ready

Sponsored content from our partner General Mills Foodservice on Jul. 07, 2021

Each school will have their own unique experience this year, with a varying number of students eating in the cafeteria or on-the-go.

Operations

How versatile ingredients can help keep costs and labor low

Sponsored content from our partner Barilla on Jul. 06, 2021

In order to balance the very real challenges in labor and supply chains against innovation and marketing, efficiency is everything.

Menu

How Yale Hospitality brings inclusion to the fore

By Patricia Cobe on Jun. 23, 2021

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.

Menu

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.

Menu

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.

Menu

The buzz about bowls: how to capitalize on the trend

Sponsored content from our partner Barilla on May 26, 2021

Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.

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