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A collection of menu planning ideas for foodservice operators.
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What's up next for Lettuce Entertain You?
Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.
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What’s driving college students’ food purchases?
Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.
As for the difference in growth, that could be thanks to noncommercial foodservice facilities serving people in a more utilitarian sense, rather than an indulgent sense—that is, customers patronizing a hospital cafeteria may be interested in different types of foods than, say, a couple going out for date night at a hot new restaurant in town. But whatever the reason, the facts are that ancient grains have staked their place on noncommercial menus—and operators are working hard to add more dishes featuring them.