A collection of menu planning ideas for foodservice operators.


Acai bowls breathe life into revamped station at Penn State

A concept that replaced a labor-intensive sushi option has been a runaway success.


Plant-forward foods grabbing more menu real estate

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

Super Bowl and chicken wings are a pairing that never goes out of style. Looking for some new variations on the classic? Start with one of these globally-flavored wing recipes.

Here's what K-12 operators across the country are serving up.

Here are three ways operators can capture students’ attention and satisfy their french fry cravings.

Hear how four experienced senior living chefs are mixing up their menus to accommodate the tastes of younger residents.

If your kitchen is in the midst of the winter doldrums and more freezing weather is in the forecast, a satisfying stew may be the best cure. These five hearty bowls are sure to chase the chill and beat the winter blahs.

Keep diners excited about the menu by putting a global spin on classic dishes. With prepared soups, it’s easier than ever to offer new and craveable flavors.

On-trend bowls are proliferating to entice post-holiday customers.

The National Restaurant Association, in partnership with Technomic, unveils the biggest menu and foodservice game-changers of the year.

  • Page 4