A collection of menu planning ideas for foodservice operators.


K-12 students want more plant-based options on the menu

Student feedback and other factors have led to the expansion of plant-based menu offerings.


Plant-forward eating continues to gain steam post-pandemic

Health, money, animal welfare and more are pushing consumers to eat more produce and less meat, a recent survey finds.

Global flavors are trending in restaurants, and for K-12 foodservice, the push to expand the menu to include some of these flavors is big.

Sabin Lomac and Jim Tselikis started Cousins Maine Lobster with one food truck. A decade later, they claim close to 50 locations and the honor of being one of Shark Tank’s most successful ventures.

Tomatoes, peaches and berries are in abundant supply this time of year and ready to freshen up the menu. These five recipes showcase the best of summer’s bounty.

The lineup, created by Michigan Stadium’s executive chef, Chris Carr, ranges from appetizers to desserts.

As hotel restaurants and bars bounce back from the pandemic, F&B teams are changing the guest experience to align with changing expectations.

Sandwiches are a mainstay of deli stations, grab-and-go cases and fast-casual menus, so there’s always opportunity to mix up the selection.

School FSDs are finding inspiration in global cuisine, trendy foods and plant-forward dishes.

The chef and restaurateur is gearing up for new projects while keeping sight on current concepts.

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