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A collection of menu planning ideas for foodservice operators.

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Ethnic flavors make meatless breakfast dishes pop

 Sponsored content from our partner Bush’s Best® on Sep. 07, 2015

All operators with a stake in breakfast have the same challenge—creating menu items that are tasty, easy to execute and unique from what the other guys sell.

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From gyro to hero, global takes on the sandwich menu

 By Dana Moran on Aug. 15, 2015

The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.

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Superfood superstars

By Katie Fanuko on Aug. 15, 2015

Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.

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3 concessions trends still going strong

By Lisa Arnett on Aug. 15, 2015

After an upward trajectory in the past several years, these concessions fads, often found at theme parks, stadiums and zoos are here to stay.

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Building a sandwich that sells

By Dana Moran on Aug. 15, 2015

When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.

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Deconstructed peach cobbler

By Marygrace Taylor on Aug. 15, 2015

Instead of trying to find healthy (yet still convincing) substitutes for the butter or sugar in his peach cobbler, David Cohen tried a different approach.

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Smoke signals: menuing barbecue

By Kelly Killian on Aug. 15, 2015

Despite the proximity to St. Louis and Kansas City, Chicago-style barbecue is not a thing. And yet barbecue concepts do just fine here, as it is everywhere.

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Pretty imperfect produce

By Marygrace Taylor on Aug. 15, 2015

Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.

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Healthy vending checks into the hospital

Aug. 15, 2015

Luke Saunders is out to prove healthy meals can come at the push of a button with Farmer’s Fridge, a line of vending machines stocked with healthy foods.

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Preparing local produce for winter use

By Katie Fanuko on Jul. 30, 2015

University of Montana’s executive chef says flexibility is key when storing local produce for winter.

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