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A collection of menu planning ideas for foodservice operators.

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What food trends will take off in 2020?

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

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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.

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How do consumers define a menu's value?

By Benita Gingerella on Dec. 09, 2019

Taste, quality and freshness are the three biggest factors.

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Recipe report: Comforting soups

By Patricia Cobe on Dec. 05, 2019

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.

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How Galit’s seasonal menu gets innovative with Middle Eastern food

By Patricia Cobe on Dec. 02, 2019

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

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Plant-based grows up

By Patricia Cobe on Dec. 02, 2019

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

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3 ways lentils are making waves on menus

Sponsored content from our partner Furmano’s on Nov. 26, 2019

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

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3 ways to bring the restaurant experience to schools

Sponsored content from our partner Campbell's Foodservice on Nov. 25, 2019

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

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6 most-loved K-12 snack options

Sponsored content from our partner Campbell's Foodservice on Nov. 25, 2019

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

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The promise of plant-based

By Patricia Cobe on Nov. 25, 2019

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

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