A collection of menu planning ideas for foodservice operators.


How Melt Shop evolves its menu in step with today’s tastes

CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.


Recipe report: Best-in-class burgers

National Hamburger Day is coming up on May 28—the perfect time to revisit the burger lineup and offer some new variations. These five burger recipes will inspire you to fire up the grill and try something a little different.

Jeffrey Quasha, director of culinary innovation and corporate research and development chef at Morrison Healthcare, said pasta dishes can provide a great platform for introducing consumers to new ingredients.

The FABI Award recipients announced by the National Restaurant Association Show reflect several of today’s culinary trends.

With portable, to-go food dominating menus in the past year, operators have packed up a lot of sandwiches. Bored with the same old lineup? Here’s a chance to freshen up the sandwich menu, starting with these five creative recipes.

The foodservice management company has debuted Plant-Forward, a flexible program for colleges nationwide.

The residential resettlement center feeds kids three meals a day while they await family placements.

Get ready for grilling season with these five recipes.

Founder and CEO Chris Simms strives to give guests a unique experience through a "next generation" approach to the menu, ambience and hospitality.

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

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