A collection of menu planning ideas for foodservice operators.


How college students delineate their diets

Check out the top dietary preferences seen on campuses today.


5 menu stars losing steam

On the rise for five years straight, these once-hot menu trends are starting to cool down.

In the newest episode of “Menu Feed,” experts discuss today’s most influential cuisines and ingredients.

Seafood is in high demand for its flavor, healthfulness and versatility, but it can be a pricier protein. To get the most bang for the buck, it’s smart to feature fish or shellfish in appetizers or small plates or source underutilized species. For inspiration, check out these five recipes.

Mobile kitchens are a viable solution for a range of challenges faced by noncommercial foodservice operators. Here’s four ways foodservice providers in the K-12 segment can put mobile kitchens to use in their operations, and some suggestions for menu items in each.

These new additions have proven popular with students.

Sipping a cool drink on a summer day is a refreshing way to beat the heat. Go beyond the usual iced tea and frozen margaritas with these five thirst-quenchers.

Ready to branch out from the same ol’ same ol’? Check out these three breakfast trends happening in K-12 settings.

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

Miami Public Schools in Miami, Okla., has partnered with the Modoc Tribe of Oklahoma to begin serving locally raised bison meat for lunch. 

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