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A collection of menu planning ideas for foodservice operators.

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Creating vegetarian options with mass appeal

 By Katie Fanuko on Nov. 17, 2015

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

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Indian flavors show local appeal

 By Kathy Hayden on Nov. 16, 2015

These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.

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Gluten-free fettuccine alfredo

By Patricia Cobe on Nov. 16, 2015

Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.

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How to make comfort food more healthy

By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

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How childhood lessons craft grown-up tastes

By Kelly Killian on Nov. 16, 2015

Does Gen Z prefer "real" food because they planted a garden at school or grew up cooking and eating this way with their families? It may be all of the above.

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Smoking is heating up in 2016

By Patricia Cobe on Nov. 16, 2015

Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends.

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4 challenges to serving dinner at school

By Katie Fanuko on Nov. 10, 2015

K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.

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3 restaurant trends FSDs could ride

By Patricia Cobe on Nov. 09, 2015

If “switchel” is Greek to you, here are some opportunities worth exploring.

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How to land Gen Z diners

By Bianca N. Herron on Nov. 06, 2015

Foodservice directors looking to win the dining occasions of so-called Gen Z should rely on menus studded with such descriptors as "unprocessed" or "high protein," suggests a new study from Technomic.

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10 surprising trends for noncommercial from the NRA’s 2016 What’s Hot list

By Kelly Killian on Nov. 05, 2015

There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends.

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