A collection of menu planning ideas for foodservice operators.


The push for plant-based continues as operators escalate goals

Foodservice providers have been upping their commitments to plant-centric fare in recent months.


Stay true to your brand identity when adding plant-based items, operators say

Restaurant leaders share the secrets to their success with plant-based menu initiatives.

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

Warmer days call for cooler drinks. If your beverage menu needs a revamp, try one of these seasonal thirst-quenchers.

The foodservice vendor has teamed up with the airline to provide local favorites as well as British classics like afternoon tea.

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.

As consumers’ snacking habits have shifted, it’s crucial to know what to keep in stock to ensure every shopper can find a snack they want at micromarkets.

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

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