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A collection of menu planning ideas for foodservice operators.

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Inside a plant-based concept powered by real vegetables, not faux meat

Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.

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Recipe report: Simple seafood dishes

Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues and restaurants, welcome them with some simple and creative preparations. Start with these five recipes—some of which feature underutilized fish.

Here's how Morrison and its teams of chefs are adapting successfully during the pandemic and beyond.

Amid the coronavirus pandemic, restaurants have leaned heavily on takeout and delivery orders to keep their businesses afloat.

The pandemic is accelerating demand for smaller bites.

Anticipation is building earlier than ever for the PSL and that much-hyped fall holiday—Halloween.

August is National Sandwich Month, the perfect opportunity to make menu additions in this category. While sandwiches are always popular, the demand now is greater than ever with the growing need for portable foods that are quick to prepare. These five sandwiches will freshen up the lineup.

More plant-forward choices are appearing on menus in response to demand.

After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

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