A collection of menu planning ideas for foodservice operators.


When it comes to fried chicken sandwiches, here's how chefs are choosing what's between the buns

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.


How Just Salad keeps innovating the menu while advancing its sustainability mission

From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.

Key areas for operators to consider when crafting a premium coffee program include: taste and variety, coffee quality and promotion.

The demand keeps growing for plant-based and veggie-forward dishes, and scratch-made items can tempt even the most devoted meat eaters. These five recipes make the most of nuts, grains and beans to showcase plants in tasty ways.

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

Pi Day has evolved into a March celebration, happening every year on 3.14, the numerical value of pi. It also makes a good excuse to add some sweet and savory pies to the menu. Pizza, hand pies, tarts and more can all qualify, as these five recipes demonstrate.

Catering programs are being packaged in new ways to win back lost business.

It’s not news that coffee is many consumers’ preferred drink for the morning hours.

To fully engage clientele, foodservice operators in both commercial and non-commercial settings should offer a variety of the most popular formats of coffee.

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins. Here’s what’s hot.

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