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A collection of menu planning ideas for foodservice operators.

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12 recent recipe revamps

What takes a menu item from stale to a modern staple can vary widely.

Menu

4 teams rocked their recipes at MenuDirections’ Culinary Competition

ProStart students and chefs paired up to win with plant-forward dishes.

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

Using real ingredients to build meals students love satisfies everyone, from parents to new college students and even operators.

Cold remains hot among caffeine-seeking consumers.

The growth in snacking is reaping more veggie options.

For noncommercial foodservice facilities, offering healthy snacks means offering both packaged and freshly prepared grab-and-go options, and as more people look for better-for-you choices, plant-based fare is becoming more common in the snacks category.

Dishes such as cricket-flour crepes and a green tea silkworm smoothie will be served.

With the start of Lent this week, your customers may be looking for more seafood options on the menu. These five cost-effective recipes can help meet the demand during the Lenten season, which runs until April 18.