A collection of menu planning ideas for foodservice operators.


From the editor: A note on nostalgia

Even when your customers are far from that place they called home, you help remind them.


Healthcare operators add more flavor, veggies to menus

Here are a couple of trends that are making a big impact in healthcare foodservice.

Ensuring that kids in school cafeterias eat healthful, tasty food can be challenging. Fortunately, food manufacturers are listening.

At the annual Menus of Change conference, held at the end of June at the Culinary Institute of America in Hyde Park, N.Y., guest chefs presented innovative plant-forward dishes.

Foodservice operators and chefs have long known that seafood is a delicious, healthy alternative to other proteins, and now more consumers are looking toward fish as a way to liven up their diets.

With some tweaks, a crowd-pleasing appetizer becomes a shareable dessert.

Here's how often consumers say they eat sandwiches either at home or away.

Take advantage of summer bounty by tossing up a variety of fruits and vegetables into colorful, flavorful salads like these.

Keep an eye on the latest food and drink trends that emerged at Winsight’s Restaurant Directions conference