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A collection of menu planning ideas for foodservice operators.

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Recipe report: Pizza

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

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3 easy ways to sustain sustainability

Here are three cost-effective initiatives operators can explore to create a new culture of making a positive impact on the environment.

These ingredients and flavors could be poised to trickle down to noncommercial.

As the school year gets into full swing, students across the country will be able to enjoy new scratch-made options.

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

Here are some suggestions to bring new life to traditional favorites.

Consumers who regularly eat in hospitals, schools, universities, large offices or other institutions are looking for the same type of informative food labeling, including clearly identified foods that are both healthy and fresh.

Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.

College and university students are a diverse and nutritionally-savvy lot, and they’re craving healthier options such as plant-based protein and more unique global fare.

Foodservice operators should be looking for more ways to include fruit throughout the day—in more ways than in just a fruit salad.

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