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A collection of menu planning ideas for foodservice operators.

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Signature Series: Granola

 By Megan Warmouth on Sep. 22, 2014

As part of our ongoing Signature Series, we asked operators to share their unique recipes featuring granola.

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Growers' Insights: Land is in demand for more beef

 By Michele Deppe on Sep. 19, 2014

Despite ranchers receiving higher dollars for their beef, ranch expenses have increased, eating up their revenue.

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September 2014: Menu Strategies - Snacks

Sep. 18, 2014

Click through Snapshots of all the menu strategy recipes from the September 2014 issue. This month features snacks.

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Puddings and custards

By Marygrace Taylor on Sep. 16, 2014

Visually, puddings and custards might not be as impressive as petits fours or multi-tiered cakes, but these humble sweets are true workhorses in the kitchen.

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September 2014: Ingredients - Beef

Sep. 09, 2014

Click through Snapshots of all the recipes featuring beef from the September 2014 issue.

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Consumers continue to seek healthy snack options

Sponsored content from our partner Mondelēz International Foodservice on Sep. 04, 2014

Satisfying the demand for healthy snacks, a growing movement within the food industry, is an important profit center for operators who sell snacks and desserts.

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Save the beef

By Lindsey Ramsey on Sep. 04, 2014

Wholesale prices for choice-grade beef—the main variety consumed in the U.S.—surged 11% from May 2013 to May 2014, according to the U.S. Department of Agriculture.

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Three Takes On: Hummus

Sep. 02, 2014

Three Takes On offers several different versions of the same classic dish. This month, we scoped out three hummus recipes, including Roasted Red Pepper Hummus, White Bean Hummus and Black-eyed Pea Hummus with Pita Chips.

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The silent epidemic

By Paul King on Aug. 28, 2014

As the number of senior citizens—and their desire to remain at home—increases, foodservice programs such as Meals On Wheels increasingly struggle to remain viable.

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Capturing the health-conscious consumer

Sponsored content from our partner Kraft Foodservice on Aug. 27, 2014

These days, consumers are not only eating away from home more often, but they’re paying more attention to what they’re eating, a realization that hasn’t gone unnoticed by savvy operators.

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