Menu
A collection of menu planning ideas for foodservice operators.
Menu
Recipe report: 50 greatest menu hits—global flavors
Global flavors are driving menu development in all noncommercial segments.
Menu
Vegan and vegetarian at every age
The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.
Beverage consumption patterns have changed from tidal waves of carbonated beverages to small, steady streams of specialty beverages coming onto the market. Nowhere is this more apparent than in colleges and universities, where dining halls, cafes and convenience stores combine to offer a full array of cold-beverage options to a captive audience that is open to experimentation and tasting the next big thing.
With the new school year quickly approaching, K-12 foodservice directors are looking for new ways to meet the challenges of school nutrition—such as meeting sodium restrictions and reducing plate waste—against a backdrop of tight funding. Some innovative operators are thinking outside the box. Here’s a peek at their recommendations.