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A collection of menu planning ideas for foodservice operators.

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Diners get increasingly on board with plant-based menu items

Meat alternatives are playing a bigger role in brand loyalty since the start of the pandemic.

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Versatile proteins make menu trends easy to accommodate

School cafeterias face a tall order: Operators need to prepare a varied menu that keeps kids interested and satisfied while also minding budget, USDA dietary meal requirements and more.

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As weather gets colder, comfort foods take a front seat

By Patricia Cobe on Oct. 21, 2020

Foodservice operations continue to tap tried-and-true trends in new menu launches.

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Recipe report: Readers’ favorites

By Patricia Cobe on Oct. 21, 2020

Our Recipedia database includes thousands of recipes, but certain dishes repeatedly rise to the top. Take a look at five recipes that have become all-time favorites.

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Incorporating quality ingredients created sustainably

Sponsored content from our partner California Milk Advisory Board on Oct. 20, 2020

For foodservice professionals who are working hard to implement sustainability initiatives at their operations, it can be tough to find comprehensive information about how food is sourced and how a certain ingredient impacts the environment.

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The surprising ingredient trending in plant-forward dishes

Sponsored content from our partner California Walnut Commission on Oct. 20, 2020

More consumers are actively seeking out plant-forward options when they’re dining out as well as when they’re cooking at home—even in the wake of the pandemic.

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How Market Tavern’s blend of British pub food and rock ‘n’ roll is the right vibe for these times

By Patricia Cobe on Oct. 15, 2020

Listen as chef-partner Brendan Collins shares how he created a gastropub menu infused with California spirit.

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Recipe report: Game-day specials

By Patricia Cobe on Oct. 15, 2020

Football games and baseball playoffs are in full swing, even if stadium seats have to remain empty. But spectators are still tuned in to televised or livestreamed games—and need food to fuel their sports passion. For fans tired of chips and dip, here are five chef-inspired game-day snacks that should hit the spot.

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Bon Appetit Management Co. reinforces commitment to local sourcing

By Patricia Cobe on Oct. 14, 2020

The company’s Eat Local Challenge motivated culinary teams to create dishes with ingredients from within 150 miles.

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Simple strategies to improve coffee bar appeal

Sponsored content from our partner Nestlé® Coffee mate® on Oct. 14, 2020

Anyone operating even a small coffee program, likely knows that old-fashioned black coffee is no longer enough to satisfy most customers.

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