A collection of menu planning ideas for foodservice operators.


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.


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.

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

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

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

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.

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

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.

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

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.

  • Page 2