A collection of menu planning ideas for foodservice operators.


Boost staff morale, interest in breakfast with familiar favorites

Familiar, favorite foods are always a big seller; but now, more than ever, employees and visitors are looking for food that makes them happy.


Versatile ingredients offer low-labor solution for multiple meals

Particularly in K-12, where picky eaters abound, it's crucial for foodservice operators to serve palate-pleasing options.

With coronavirus restrictions still in place, portable foods continue to be in high demand at schools, colleges, healthcare operations and office buildings. These five recipes lend themselves well to grab and go, takeout and delivery.

Though test kitchens shut down for a while, menu development didn’t stop. It just proceeded a little differently.

At a time when the foodservice industry is pivoting to counteract the world’s health crisis, menu innovation and addressing the evolving demands of today’s consumer are more vital than ever.

With a chill in the air across much of the country, the siren call of comfort foods is gaining steam. A hearty bowl of chili can fit the bill on both fronts. Spice up the menu with one of these five chili varieties, several of which have a plant-forward spin.

Chef Aaron Staudenmaier shares how he strives to create “revved up” American dishes that differentiate the chain’s menu and position it for growth.

As kids head back to school, administrators and foodservice operators are working overtime to ensure everyone stays safe amid the pandemic.

It’s hard to keep track of all the dates set aside to celebrate specific foods, but pasta gets a whole month of recognition in October. In honor of National Pasta Month, here are five comforting recipes featuring spaghetti, fettuccine, farfalle and other favorite noodle shapes.

After months of craving comfort foods, consumers of all ages are broadening their dining habits to reflect their desire for more healthful offerings.

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