Menu

A collection of menu planning ideas for foodservice operators.

How Smokey Bones diversifies its menu to please an array of palates and control meat costs

Chef Peter Farrand created a “protein candy store,” giving diners more flavor variety and value.

Bubble milk tea, birria taco among the top trending foods of 2021

Grubhub's “State of the Plate” report looks at how diners have been eating their way through the last six months.

Recipe report: Picnic picks

By Patricia Cobe on Jun. 24, 2021

Picnic season is here, and that calls for foods that are easily transportable, shareable and fun to eat.

How Yale Hospitality brings inclusion to the fore

By Patricia Cobe on Jun. 23, 2021

Though pandemic restrictions posed challenges this year, the dining team sought to make students feel welcome during Ramadan and beyond.

7 hot-weather refreshers from restaurants

By Patricia Cobe on Jun. 21, 2021

Cravings for ice cream, frosty drinks and lighter fare are rising along with the temperature.

How Passavant Community engages residents through menu innovation and creative connections

By Patricia Cobe on Jun. 17, 2021

GM Barbara Ferguson is taking the dining program to the next level with clever ideas and teamwork.

Are plant-based milks putting cows out to pasture?

By Patricia Cobe on Jun. 17, 2021

Preferences for plant versus dairy products seem to be skewed by age.

Recipe report: Summer desserts

By Patricia Cobe on Jun. 17, 2021

These five desserts are guaranteed to get summer off to a sweet start.

The state of healthcare foodservice: Remaking the menu

By Benita Gingerella on Jun. 15, 2021

New styles of service took hold during the pandemic, and dining teams rose to the challenge.

Fun and easy ways to #ServeUpSummerYum

Sponsored content from our partner General Mills on Jun. 14, 2021

Kids are on the move all summer long, so feeding for most districts means an increase in the need for grab ‘n go choices.

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