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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Sushi's Star Power

Americans are becoming more adventuresome in trying—and are thus enjoying—a broader range of international flavors than ever before. This year, sushi takes star billing. Sometimes the mai...

Menu

Ready for Some Football?

A Morrison foodservice operator sees playing up “team” spirit for the Kansas City Chiefs boosts interest, sales and morale. For creating “team” spirit—that is, energizin...

For customers still putting their faith in a high-protein, low-carb diet, here’s how you can up the protein beyond the ordinary. The truth about weight loss is that there is no one truth, and t...

The rise of the global economy helped prompt a demand for global cuisine. Today, non-commercial menus are a virtual United Nations of authentic dishes, exotic flavors and versatile mealtime solutions....

Once touted for their perceived medicinal value, mushrooms now provide texture and enhance flavor in meatless menus. Mushrooms have just enough personality to be interesting but, often, not enough to...

Chicago students win a dream prom by boosting their breakfast participation in a program featuring radio personalities. Marketing to high school students can be a daunting challenge, especially when ...

Operators aim to menu Westernized versions of authentic Indian dishes. Now, many have found a way to prepare them consistently and easily as ‘street food’ goes mainstream. In t...

In ancient times, nuts were the “food of the gods.” Today, many nuts are used to add flavor, texture and nutrition to meals. Most nuts are the seeds or dried fruits of trees. Nuts were on...

Are your customers steadfast grab-and-goers at mealtime? If so, consider drinkable meals to suit their busy lifestyles. Many of your customers are likely to be morning grab-and-goers. This means they...

Meeting the needs of those who shun all animal-based foods, while challenging, is necessary—and not as hard as you think.