A collection of menu planning ideas for foodservice operators.


Quiz: Are you prepared to profit from coffee sales this winter?

Is your business making the right moves in that department? Take this quiz to find out if you’re doing what’s necessary to maximize coffee sales this winter.


Easy menu innovation starts with fruit

Now more than ever, operators need ingredients that work as hard as they do.

Residents were able to enjoy a seasonally themed meal as they viewed the live-streamed demo.

It’s common for consumers to make resolutions to eat healthier—but much less common to stick to them over the next 12 months. Help diners achieve their goals with recipes that are flavorful, craveable and easy to execute.

Due to pandemic-related challenges, school nutrition teams have been keeping menus simple this year.

Cofounder Hazel de los Reyes focuses on roasting the best coffee and creating an upbeat, accessible cafe for customers to enjoy it.

Customization, perhaps more than any other topic in foodservice, has been in a constant state of evolution.

The SimplyOASIS program, started at the University of Chicago, is rolling out nationwide and will eventually become part of regular campus fare.

For the first time, the American government’s nutrition recommendations cover all age groups.

Cold coffee is hot—no doubt about it. But is it just a craze, a short-term trend? Or is it here to stay?

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