A collection of menu planning ideas for foodservice operators.


What role does health play when it comes to desserts?

Dessert consumption has risen since the pandemic began, though diners’ definition of dessert is changing.


Recipe report: Pizza pizzazz

October is National Pizza Month, the perfect time to up your pizza game.

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

Discover all the delicious and unexpected ways Lee Kum Kee Naturally Brewed Soy Sauce can make your entire menu sparkle with umami, otherwise known as the fifth flavor.

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

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