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A collection of menu planning ideas for foodservice operators.

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Recipe report: Winter salads

 By Patricia Cobe on Dec. 20, 2016

Brighten up winter menus with fresh, colorful salads. Although local produce may be less abundant, there are plenty of root vegetables, greens and seasonal fruits to toss into the salad bowl. These recipes prove that winter doesn’t have to be a salad wasteland. 

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How a senior living chef bridges generational taste gaps

 By Patricia Cobe on Dec. 19, 2016

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.

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4 flavors trending for 2017

Sponsored content from our partner Maggi Spicy Seasoning on Dec. 16, 2016

Curious about trending flavors for 2017? The real trending flavor for the coming year is flavor itself.

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5 hot menu predictions from chefs

By Patricia Cobe on Dec. 15, 2016

These predictions grabbed our attention while looking through the National Restaurant Association’s 2017 culinary forecast.

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Shaking up the beverage menu

By Patricia Cobe on Dec. 13, 2016

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

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Skewers make a menu splash

By Lizzy Freier on Dec. 13, 2016

Offering surprising foods on skewers could catch diners' attention.

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How Microsoft is capitalizing on nonalcoholic beverages

By Julianne Pepitone on Dec. 13, 2016

Clients are increasingly demanding nonalcohol bar options at company soirees, and they expect the craftsmanship afforded to a classic cocktail.

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How to change up grain bowls

By Lisa Arnett on Dec. 13, 2016

Three operators share why they’ve put grain bowls on their menus, and how they’ve made them a success with everyone from elementary school students to seniors.

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5 retro comfort foods making a menu comeback

By Lizzy Freier and Patricia Cobe on Dec. 12, 2016

Operators across the country are discovering that nostalgia sells.

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5 ways the Pittsburgh Penguins’ training facility is winning at healthy eating

By Patricia Cobe on Dec. 07, 2016

The players' training table inspires the menu at the cafes and concessions in the sports complex.

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