A collection of menu planning ideas for foodservice operators.


What food trends will take off in 2020?

Hear which dishes and flavors experts predict we’ll see more of in the coming months.


Recipe report: Plants on the plate

There’s no sign that plant-based and plant-forward eating will slow down in 2020. In fact, almost every trend forecaster predicts it will become more mainstream. To keep customers from getting plant-bored, here are five new recipes to add to the lineup.

Taste, quality and freshness are the three biggest factors.

Soup weather is here to stay for a while, making it necessary to tempt winter-weary customers with new recipes. Start by adding these five bowls of comfort to your soup rotation.

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

Fresh preparations and an eye toward flexitarianism are leading the way forward.

Foodservice operators are using lentils in unique and tasty ways on menus. Check out three ways to use lentils in creative, craveable dishes

Here are a few ways foodservice operators can bring the restaurant experience of being able to order and eat customizable meals to schools.

How operators can be sure that kids are getting the snacks they want most.

Plant-based items are skyrocketing on menus. But how popular are they with consumers, really?

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