A collection of menu planning ideas for foodservice operators.


College chef and high school student chef team up to win MenuDirections’ culinary competition

This year, groups of two had an hour to prepare and plate a vegetarian dish.


A stadium snack gets an allergy-friendly makeover

In celebration of baseball season, a New Hampshire school district developed a nut-free spin on Cracker Jack.

For sports fans who want a better-for-you or meat-free option, plant-based proteins are the perfect alternative.

Senior Editor Pat Cobe talks with Lizzy Freier about the flavors and preparations operators are experimenting with this year.

While pizza used to be limited to menus that focused on Italian food or pizza itself, operations in other segments are now turning out versions as starters, snacks and shareable or individual entrees. If it’s time to give your pizzas a fresh spin, try these five recipes.

Beef and pork are still in demand, despite a focus on plant-forward eating.

For operators trying to offer menu options for health-conscious diners, plant-based pasta is a surefire win.

Incorporating roasted fruit is a quick, easy way for foodservice operators to deliver delicious boosts of flavor intensity that help menu items stand out from the crowd.

The chefs will host a cafeteria-inspired meal at one of their restaurants later this month.

Treat winter-weary customers to piping hot bowls of chili and chase away those chills. There’s a recipe here for every chili fan, from the dedicated vegan to the hearty meat eater.