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Menu

A collection of menu planning ideas for foodservice operators.

Menu

All-day sweets are a rich opportunity

 Sponsored content from our partner Chef Pierre® on Feb. 06, 2018

Desserts have long been positioned on menus as a post-meal treat, but shifting consumer preferences mean that baked goods are now primed for all-day eating.

Menu

6 new on-trend menu items

 By Patricia Cobe on Feb. 05, 2018

Here's what commercial concepts have been cooking up so far this year. 

Menu

Recipe report: Valentine’s Day dishes

By Patricia Cobe on Jan. 31, 2018

These five recipes run the gamut from sweets to seafood to sips. Show customers a little love by adding a few Valentine-themed items to the menu. 

Menu

What’s cooking at U.S. Bank Stadium for Super Bowl LII?

By Patricia Cobe on Jan. 29, 2018

Aramark is serving up Minnesota specialties along with Patriots’ and Eagles’ tribute food.

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4 on-trend ingredients to add color and flavor to menus

Sponsored content from our partner T. Marzetti® Foodservice on Jan. 25, 2018

Take your menu to a new level of delicious with four easy ways to naturally add fresh color and flavor.

Menu

5 speed-scratch recipes to highlight global flavors

Sponsored content from our partner Custom Culinary on Jan. 25, 2018

The secret to flavorful, on-trend, satisfying dishes is starting with the perfect base.

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Recipe report: Cook something new

By Patricia Cobe on Jan. 24, 2018

Find fresh inspiration with these five recipes because the new year is the ideal time to add something new to your menu rotation.

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4 ways operators are serving burritos

By Benita Gingerella on Jan. 19, 2018

They're adding their own spins to this diner-favorite dish. 

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Teaching young diners to love plant-based proteins

Sponsored content from our partner W.K. Kelloggs Co. on Jan. 18, 2018

Thanks to a growing interest in customizable meals and an increased focus on health, plant-based options are now making a bigger entrance on K-12 menus.

Menu

Operators expand plant-based dining options

Sponsored content from our partner W.K. Kelloggs Co. on Jan. 18, 2018

As consumer demand for plant-based menu items grows, operators are innovating with these type of menu items to offer an elevated experience.

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