A collection of menu planning ideas for foodservice operators.


Plant-based proteins are prescriptions for good health

Shifts in consumer dietary habits are causing changes to the center of the plate at home, in foodservice establishments, healthcare facilities and more.


3 ways college dining is embracing plant-based cuisine

With consumers increasingly looking for better-for-you options, lighter fare and veggie-based foods, restaurants and noncommercial foodservice facilities alike are working hard to keep up with the dem...

Menus are shifting and giving way to thoughtful approaches that address both current consumer preferences and health concerns.

Diners love bacon—at breakfast, on burgers, as a salad topping and more. And foodservice operators know that. In fact, 88% of all noncommercial foodservice facilities have it in some form on their men...

Here are the types of items consumers say they would likely order from a food truck.

The labor crunch in foodservice continues to present challenges for noncommercial operators. But for operators who are struggling to continually offer great foods without breaking the labor budget, ve...

Elevate grab-and-go items by tapping into today’s top trends.

A change in routine during the summer months can bring even more demand for breakfast on the run. Feed that demand with tasty and nutritious portable breakfast options that are easy to grab and go.

Upward of 50% of U.S. workers who eat lunch on the job say it’s a challenge to eat healthfully.

As more diners seek out plant-based menu choices, many college and university dining services have pushed the creative boundaries.

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