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A collection of menu planning ideas for foodservice operators.

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Burgers from local cattle are on the school lunch menu in S.D.

A sustainable beef-to-school initiative benefits both students and the community.

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Recipe report: Super Bowl specials

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 

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A cake healthy enough for school breakfast

By Patricia Cobe on Jan. 16, 2019

Los Angeles Unified School District reworked a signature item to meet federal nutrition standards.

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Ramen, reimagined

By Patricia Cobe on Jan. 15, 2019

Authenticity and innovation are driving ramen on menus, and diners are slurping it up.

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What makes ethnic cuisine authentic?

By Benita Gingerella on Jan. 04, 2019

About a third of consumers say they would pay more for global dishes they consider authentic.

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4 menu trends that may hit the mainstream

By Patricia Cobe on Jan. 03, 2019

Keep an eye on these flavors and ingredients just starting to make waves.

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Does menu size matter anymore?

By Patricia Cobe on Jan. 03, 2019

Are menus continuing to shrink or has the trend leveled off?

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Recipe report: 5 new soups for the new year

By Patricia Cobe on Jan. 02, 2019

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

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Sparkling water: Why this bubbly beverage has taken off

Sponsored content from our partner Bevi on Jan. 02, 2019

Consumer preference for healthier beverages has made space for a drink that’s really taken off—sparkling water.

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How chefs at St. Jude are cooking up feel-better fuel

By Lynn Freehill-Maye on Jan. 02, 2019

Rick Farmer and Michael Vetro focus on food that nourishes and heals.