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A collection of menu planning ideas for foodservice operators.

Menu

New takes on lunch combos

One of the leading drivers when deciding where to purchase a sandwich is value. While value can mean a variety of things, a common tool is the combo meal.

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Recipe report: Meatless meals

With the start of the Lenten season, many operators are looking to add meatless dishes to the menu. These five recipes offer inspiration by putting seafood and vegetarian ingredients in the spotlight.

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Ideas to offer menu customization while accommodating sodium-restricted diets

Sponsored content from our partner Campbell's Foodservice on Feb. 25, 2020

Here are a few tips to strike the right balance—and a few ideas to help with inspiration.

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Healthcare dining facilities riff on latest restaurant trends

Sponsored content from our partner Campbell's Foodservice on Feb. 24, 2020

Check out some of the ways industry trends are shaping healthcare foodservice operations.

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How to offer plant-based dishes without adding labor

Sponsored content from our partner Stouffer’s® on Feb. 20, 2020

Offering plant-based menu items doesn’t need to come with added labor or cost.

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Recipe report: Party fare for Mardi Gras

By Patricia Cobe on Feb. 20, 2020

Mardi Gras, which translates to Fat Tuesday, falls on Feb. 25 this year. Revelers typically celebrate with indulgent food and drink on that night to mark their last meal before Lent begins. These five recipes showcase New Orleans flavors and traditional Mardi Gras fare.

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Breaking out of the catering mold

By Patricia Cobe on Feb. 19, 2020

Innovative food and clever marketing are working to grow catering programs.

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Spring into the new season with in-demand ingredients

Sponsored content from our partner Simplot on Feb. 13, 2020

Just as spring brings eagerly anticipated green growth on the ground and on the trees, spring menus lend color and vibrancy to foodservice menus and signal a return to favorite seasonal ingredients.

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How Corner Bakery stays on trend as consumer needs change

By Patricia Cobe on Feb. 13, 2020

Chief Marketing Officer Donna Josephson offers insights on menu evolution, the labor challenge and more.

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Recipe report: Craveable burgers

By Patricia Cobe on Feb. 13, 2020

The meteoric rise of plant-based and other non-beef patties is pushing operators to think outside the burger box. These five recipes will expand the selection and win over burger fans.

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