A collection of menu planning ideas for foodservice operators.


Recipe report: Grains in bowls and salads

Chefs are exploring a variety of grains to create healthy, flavorful dishes, many of which put plants front and center.


3 ways to cater to today’s seafood consumer

Here’s a look at what motivates these consumers to choose seafood options on menus.

Imitating restaurant trends has long been a way to increase participation in K-12 meal programs.

Check out these five recipes for inspiration.

To diners, good tasting and good nutrition don’t usually go together. Here's how today's chefs are meeting that challenge.

Check out these three ways to add ethnic options to the lineup.

Vendors are gearing up with on-trend fare and lower prices.

Deep dish pizza is rising in popularity, recent research says.

While foodservice operations across the country have expanded their vegan and vegetarian menus in recent years, those plant-based options are crossing over into the mainstream.

Consumers are demanding more from the beverage side of the menu, and operators are delivering, with innovative takes on lemonades, teas, juices and smoothies.