A collection of menu planning ideas for foodservice operators.


Boosting buzz with baked goods

Kitchens seek to stand out with treats made from scratch—or close to it.


What’s driving college students’ food purchases?

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Hear insights from Chef Partner John Chiakulas on tapping into menu trends and diners’ evolving demands while retaining a laser focus on taste and service.

Few foods are as comforting as a bowl of soup when there’s a bit of a nip in the air. This fall, expand the selection with five soups that build flavor with seasonal ingredients and slow simmering.

Current snacking trends should help operators deliver popular items that also meet USDA snack standards.

Is your business making the right moves in that department? Take this quiz to find out if you’re doing what’s necessary to maximize coffee sales this winter.

As for the difference in growth, that could be thanks to noncommercial foodservice facilities serving people in a more utilitarian sense, rather than an indulgent sense—that is, customers patronizing a hospital cafeteria may be interested in different types of foods than, say, a couple going out for date night at a hot new restaurant in town. But whatever the reason, the facts are that ancient grains have staked their place on noncommercial menus—and operators are working hard to add more dishes featuring them.

Now that fall is officially here, it’s time to infuse the menu with ingredients and flavors that fit the season. Start with these five recipes, showcasing fruits and vegetables coming into market now and in the weeks ahead.

Here’s what kids—and their parents—will be seeking on foodservice menus in the year ahead.

Time to take the boring out of breakfast? These five recipes will rev up the breakfast menu with fresh, flavorful ideas.

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