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A collection of menu planning ideas for foodservice operators.

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Portable soups offer an anytime solution for healthcare workers

Consumers also increasingly associate their emotional well-being with healthy eating, soups can be  an alternative to grab-and-go junk food that they may regret eating.

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Recipe report: Winter produce stars on menus

Local farm-fresh fruits and vegetables may be scarce right now, but there is plenty of winter produce on the market. These five recipes make the most of these ingredients, combining them to create healthy, comforting winter dishes.

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What Super Bowl fans will eat in the stands

By Patricia Cobe on Jan. 29, 2020

Centerplate is scoring a menu with a Miami beat at Hard Rock Stadium.

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Easing into emerging cuisines

By Patricia Cobe on Jan. 28, 2020

How can a concept with a Croatian, Lebanese or Laotian menu build buzz and traffic? Consider these ideas.

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Sorghum, other ancient grains grow on college campuses

Sponsored content from our partner Furmano’s on Jan. 27, 2020

As college students are leaning more towards the plant-based movement, dining halls are turning to ancient grains, like sorghum, as a healthy option.

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Acai bowls breathe life into revamped station at Penn State

By Kelsey Nash on Jan. 24, 2020

A concept that replaced a labor-intensive sushi option has been a runaway success.

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Plant-forward foods grabbing more menu real estate

Sponsored content from our partner Simplot on Jan. 23, 2020

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

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Recipe report: Chicken wings with a twist

By Patricia Cobe on Jan. 23, 2020

Super Bowl and chicken wings are a pairing that never goes out of style. Looking for some new variations on the classic? Start with one of these globally-flavored wing recipes.

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K-12 survey: Making a menu

By Benita Gingerella on Jan. 22, 2020

Here's what K-12 operators across the country are serving up.

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For the love of french fries

Sponsored content from our partner Simplot on Jan. 22, 2020

Here are three ways operators can capture students’ attention and satisfy their french fry cravings.

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