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A collection of menu planning ideas for foodservice operators.

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Recipe report: Side dishes that make the meal

 By Patricia Cobe on Nov. 16, 2022

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

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The state of healthcare foodservice: Keeping up with menu trends

 By Benita Gingerella on Nov. 16, 2022

Plant-based and globally inspired items are gaining steam, but not everywhere.

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Customize mac and cheese and boost menu appeal

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 16, 2022

Menu shakeups for K-12 cafeterias can be complicated. Operators need to adhere to government guidelines for nutrition, and kids are notoriously picky, so straying too far from familiar favorites can b...

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How Popeyes got the edge in the chicken sandwich wars

By Patricia Cobe on Nov. 16, 2022

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

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Recipe report: Bake up something new

By Patricia Cobe on Nov. 10, 2022

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

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Grab-and-go ease and off-premise versatility: Perfect for college and university foodservice

Sponsored content from our partner Land O'Lakes Foodservice on Nov. 08, 2022

In college and university cafeterias, grab-and-go options are often quite popular; busy students and visitors need to get a quick meal between classes or before work, and sometimes sitting down to enj...

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How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

By Patricia Cobe on Nov. 03, 2022

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.

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Chartwells K12 brings plant-forward meals to schools across the nation

By Reyna Estrada on Nov. 02, 2022

The food management company is launching a new plant-forward concept this fall.

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Recipe report: Raise the sandwich bar

By Patricia Cobe on Nov. 02, 2022

Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals.

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Pink food is trending, adding a healthy, rosy glow to the menu

By Patricia Cobe on Nov. 01, 2022

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

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