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A collection of menu planning ideas for foodservice operators.

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How to incorporate lentils into fall dishes

 By Alaina Lancaster on Oct. 15, 2015

Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.

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Roasting spits make a comeback

 By Lisa Arnett on Oct. 15, 2015

One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

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Creating menus with international appeal

By Katie Fanuko on Oct. 06, 2015

The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.

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The case for restaurant-quality quesadillas in schools

Sponsored content from our partner Foster Farms on Oct. 06, 2015

Based on kid appeal, nutritional quality and operational ease, there is a strong argument for including quesadillas on K-12 school menus.

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Breakfast flavors star all-day on campus menus

Sponsored content from our partner Bush’s Best® on Oct. 01, 2015

Traditional breakfast flavors are growing across dayparts on college campuses, and operators who think of breakfast as a state of mind rather than a daypart will find takers for traditional breakfast fare in the afternoon, evening and even the wee hours of the morning.

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Utilizing sustainable seafood

By Dana Moran on Sep. 15, 2015

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

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How to deal with dairy allergies

By Patricia Cobe on Sep. 15, 2015

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

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How to use lesser-known fish to cut costs

By Dana Moran on Sep. 15, 2015

When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."

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10 ideas: How to get students to empty their trays

By Lisa Arnett on Sep. 15, 2015

From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.

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5 colleges with the best food

Sep. 15, 2015

The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.

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