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A collection of menu planning ideas for foodservice operators.

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What's up next for Lettuce Entertain You?

Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

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What’s driving college students’ food purchases?

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Few foods are as comforting as a bowl of soup when there’s a bit of a nip in the air. This fall, expand the selection with five soups that build flavor with seasonal ingredients and slow simmering.

Current snacking trends should help operators deliver popular items that also meet USDA snack standards.

As for the difference in growth, that could be thanks to noncommercial foodservice facilities serving people in a more utilitarian sense, rather than an indulgent sense—that is, customers patronizing a hospital cafeteria may be interested in different types of foods than, say, a couple going out for date night at a hot new restaurant in town. But whatever the reason, the facts are that ancient grains have staked their place on noncommercial menus—and operators are working hard to add more dishes featuring them.

Now that fall is officially here, it’s time to infuse the menu with ingredients and flavors that fit the season. Start with these five recipes, showcasing fruits and vegetables coming into market now and in the weeks ahead.

Here’s what kids—and their parents—will be seeking on foodservice menus in the year ahead.

Time to take the boring out of breakfast? These five recipes will rev up the breakfast menu with fresh, flavorful ideas.

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

Here are three cost-effective initiatives operators can explore to create a new culture of making a positive impact on the environment.

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