Menu
A collection of menu planning ideas for foodservice operators.
Menu
Blending breakfast in a glass
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
Menu
Using bright produce to entice kids
Some tips on how to entice students to take their half-cup of fruit or vegetables at lunch time in compliance with The Healthy, Hunger-Free Kids Act.
As consumers continue to move away from three-squares-per-day dining, items such as sides, appetizers and small plates—often treated as an afterthought by operators—are becoming a critical point of focus. Thus, offering unique, flavor-forward side dishes can be a point of differentiation for foodservice directors, and it can be a way to monitor portions and give students more control over their meals—a trend that’s continuing to grow.