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A collection of menu planning ideas for foodservice operators.

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Serving premium menu items with time-saving ease

Non-commercial foodservice operators are working harder and harder to offer diners the foods they want to eat.

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15 items rocking menus around the globe

Technomic’s look into worldwide menu innovation packs some surprises.

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Meat replacement sales up 268% at restaurants, study shows

By Peter Romeo on Jun. 14, 2019

But the costs of those products are also climbing steeply.

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Flavors at the menu forefront

Jun. 13, 2019

Hear experts talk about chocolate hummus, Levantine cuisine and whether cauliflower remains a menu powerhouse.

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Recipe report: Summertime treats

Jun. 13, 2019

With summer just around the corner, customers will be seeking sweet respites from the heat. Consider offering one of these five flavor-forward refreshers.

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3 tips for boosting campus coffee sales

Sponsored content from our partner Smucker Away From Home on Jun. 10, 2019

Beverage service—especially coffee—is both an opportunity and a challenge for college and university foodservice operators. With its high margins, coffee is highly profitable. The challenges come from...

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How food waste warriors are revamping the menu

By Patricia Cobe on Jun. 10, 2019

Chefs are taking on a bigger role in the effort to reduce waste.

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Recipe report: Seasonal produce makes the plate

By Patricia Cobe on Jun. 06, 2019

Farmers markets are in full swing and fresh produce is in abundance, putting both chefs and customers in the mood for veg-centric dishes. The five recipes here showcase some of the best seasonal selections.

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Balancing diners’ desire for health with great taste

Sponsored content from our partner California Milk Advisory Board on Jun. 03, 2019

California dairy makes a perfect partner for plant-forward dishes.

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New ways to offer a customer favorite

Sponsored content from our partner Simplot on May 30, 2019

Fries can present a bit of a conundrum for noncommercial foodservice operators. They are almost always going to be included on a menu because they are one of the most ubiquitous of sides. But there’s ...