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A collection of menu planning ideas for foodservice operators.

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Croissants crash the brunch scene

 Sponsored content from our partner Lantmannen Unibake on Sep. 01, 2016

When it comes to brunch, consumers want customization and indulgence and are willing to pay a premium for that value.

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3 Simple Menu Ideations with Asian Influences

 Sponsored content from our partner Tyson Foods, Inc. on Aug. 31, 2016

Today’s young consumers have come to expect the unexpected, and bold Asian flavors are a departure from the norm.

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Chefs shell out new eggs Benedict preps

By Patricia Cobe on Aug. 31, 2016

Restaurants are taking eggs Benedict in new directions with unique ingredients and techniques. 

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Recipe report: Breakfast sandwiches

By Patricia Cobe on Aug. 30, 2016

Hand-held or served on a plate, the versatile breakfast sandwich appeals to eaters on the go as well as sit-down customers.

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Recipe report: Value-added dishes

By Patricia Cobe on Aug. 23, 2016

Consumers are seeking value on the menu, and these recipes deliver.

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4 out-there foods being served at NFL stadiums

By Benita Gingerella on Aug. 22, 2016

From branded burgers to bacon, this season’s eats are angling for a sales touchdown.

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Recipe report: Grab-and-go convenience

By Patricia Cobe on Aug. 16, 2016

From lunch wraps to snack bars, portable foods rank highly with today's busy consumers.

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Creative snack options for anytime eating

By Pamela Parseghian on Aug. 15, 2016

In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand.

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Vegan nachos

By Patricia Cobe on Aug. 15, 2016

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

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4 trends making it onto mainstream menus

By Patricia Cobe on Aug. 15, 2016

Chef-driven independent restaurants can be the launching pads for noncommercial menu trends. Could the next Sriracha be ready to take off?

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