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A collection of menu planning ideas for foodservice operators.

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5 sweet treats hitting menus

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

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Comfort food hits big with C&U students

As global condiments and cuisines from all around the world proliferate on restaurants menus, offering classic dishes, like fried chicken, meatloaf, mashed potatoes and macaroni and cheese might seem irrelevant—or at least a lower priority.

With summer vacation season coming to a close and the start of a new school year, it’s a good time to freshen up the menu. Get inspired to cook up something new with these five recipes. 

Students at Broward County Public Schools will see a lot more plant-based and global dishes on the menu this fall.

Plant-based foods are on the rise, with diners increasingly looking for new menu options. For non-commercial foodservice operators who are looking to keep pace with healthy trends and the dietary needs of a diverse population, this can present significant challenges.

More and more onsite dining programs are incorporating speed scratch ingredients into dishes—and for good reason. Using partially prepared items in combination with fresh ingredients enables foodservice operators to offer an endless array of unique, innovative dishes with minimal impact on time and labor in the kitchen. One might say it’s the best of both worlds.

Listen as Karen Eadon, Farmer Boys’ president and COO, discusses how the chain is staying true to its mission as it expands beyond its California roots.

Burger menus are exploding, with lots of activity around plant-based patties as well as perennial favorites. These five scratch-made burgers offer options for vegans, meat lovers and customers seeking something a little different on the bun.

Consumer interest in authentic global cuisines has helped spur the rise of street foods from around the world, and these items are increasingly appearing on menus everywhere from food trucks to fine-dining restaurants—and even noncommercial foodservice facilities.

The summer months herald a different style of eating for many consumers, who may be to seek lighter meals and fresh ingredients.

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