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A collection of menu planning ideas for foodservice operators.

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Inside a plant-based concept powered by real vegetables, not faux meat

Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.

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Recipe report: Simple seafood dishes

Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues and restaurants, welcome them with some simple and creative preparations. Start with these five recipes—some of which feature underutilized fish.

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Morrison Living is navigating the ‘next normal’ in senior dining through constant innovation

By Patricia Cobe on Aug. 20, 2020

Here's how Morrison and its teams of chefs are adapting successfully during the pandemic and beyond.

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Simplify the menu by considering flexibility, margin and demand

Sponsored content from our partner J&J Snack Foods on Aug. 18, 2020

Amid the coronavirus pandemic, restaurants have leaned heavily on takeout and delivery orders to keep their businesses afloat.

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A shift in eating habits spurs snacking

By Patricia Cobe on Aug. 17, 2020

The pandemic is accelerating demand for smaller bites.

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Even a pandemic can’t hold back the pumpkin spice latte

By Patricia Cobe on Aug. 14, 2020

Anticipation is building earlier than ever for the PSL and that much-hyped fall holiday—Halloween.

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Recipe report: Fresh takes on sandwiches

By Patricia Cobe on Aug. 13, 2020

August is National Sandwich Month, the perfect opportunity to make menu additions in this category. While sandwiches are always popular, the demand now is greater than ever with the growing need for portable foods that are quick to prepare. These five sandwiches will freshen up the lineup.

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Consumer interest in plant-based foods continues to grow

By Patricia Cobe on Aug. 11, 2020

More plant-forward choices are appearing on menus in response to demand.

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New twists on takeout emerge

By Patricia Cobe on Aug. 06, 2020

After five months of to-go meals, restaurants are trying to tempt consumers with creative menu items and packaging.

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How chef Ahktar Nawab touches every corner of the industry with restaurants, food halls and more

By Patricia Cobe on Aug. 06, 2020

A pandemic isn’t stopping this skilled chef and entrepreneur from moving forward with new projects.

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