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A collection of menu planning ideas for foodservice operators.

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Recipe report: Beverages freshen up

Memorial Day weekend is the unofficial kickoff to summer. To celebrate the season, freshen up beverage offerings with a new lineup of cool, fruity drinks. Several of these speedy recipes can easily be spiked with spirits to sip during a virtual happy hour.

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Making the most of takeout and delivery

COVID-19 has forced operators to focus on meals to go.

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Healthy menu items are trending up in response to the pandemic

By Patricia Cobe on May 14, 2020

After an initial push for comfort foods, consumers are now looking to promote wellness.

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Recipe report: New ideas for breakfast

By Patricia Cobe on May 14, 2020

Grabbing breakfast to go on the way to work or school has gone by the wayside with more Americans sheltering in place and working remotely. Breakfast at home is now the norm, and that bowl of packaged cereal or slice of buttered toast can get monotonous day after day. These five easy recipes will perk up the morning meal without a lot of effort.

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How comfort food, convenience and value are powering Fazoli’s through the pandemic and into the future

By Patricia Cobe on May 12, 2020

Fazoli's CEO outlines the strategies that have kept the Italian chain ahead of the curve during the COVID-19 crisis.

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Recipe report: Fresh takes for spring

By Patricia Cobe on May 07, 2020

Now that we’re firmly into spring, fresh produce is more accessible and varied. Even if a specific vegetable or fruit is out of stock, most recipes are adaptable to swapping in a similar variety. So freshen up the menu rotation with one of these five seasonally-inspired dishes.

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How a fast-casual chicken concept is changing its menu and marketing to keep guests engaged

By Patricia Cobe on May 01, 2020

Listen as Field Failing, founder and CEO of Fields Good Chicken, shares strategies for differentiating the chicken menu and building a loyal fan base.

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Recipe report: Bowls rule

By Patricia Cobe on Apr. 30, 2020

Many cooks are currently relying on pantry staples, hardy fresh produce and leftover cooked proteins to build meals. Bowls are the answer. They serve as a creative and convenient platform for tossing together flavorful ingredients into appealing meals, as these five recipes demonstrate.

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How foodservice operators can stay engaged while staying at home

By Patricia Cobe on Apr. 29, 2020

A B&I chef shares his creative ideas for connecting with his community and peers, and reopening for business.

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Offering diners’ favorite comfort foods even in uncertain circumstances

Sponsored content from our partner Stouffer’s® on Apr. 24, 2020

Comfort foods such as macaroni and cheese, chicken pot pie and lasagna offer diners of all ages a familiar meal they can rely on for lunch or dinner, and for operators, they represent a sure win on menus.

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