How frozen soup can make menu planning a breeze

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.


5 Chicago restaurant concepts are coming to Purdue University

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

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

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.

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

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

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

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

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

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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