A collection of menu planning ideas for foodservice operators.


Recipe report: Salads that go from winter to spring

March can be a tricky month to create a salad menu, as spring ingredients are not yet available in many areas and winter produce is getting a bit boring. These five recipes bridge the seasonal gap and can easily freshen up your salad selection.


How Bartaco refreshes its beverage menu in tune with its Mexican beach vibe

From cocktails to go to a rotating list of seasonal drinks, Beverage Director Nicole Quist is all about keeping it fresh.

The latest data from the Produce for Better Health Foundation reveals that vegetable and fruit consumption is down.

As global cuisines rise in popularity, it makes sense that more foodservice operators are working hard to get new and exciting dishes onto the menu.

As once-novel global cuisines have extended their reach, more young consumers have grown up accustomed to more flavor-diverse offerings.

Whole grains make a smart addition to today’s menus—they’re nutritious, always in season, delivery-friendly and adaptable to many global preparations. Get more grains into breakfast, lunch and dinner dishes with these five recipes.

Seafood surges in demand during Lent, so it’s a good time to lure customers with something new and different. These five recipes showcase several varieties of fish and shellfish in easy-to-execute dishes with wide appeal.

Chef Perry Hendrix is taking the iconic restaurant in new directions and into a larger second location.

From fresh and fast to nuanced and nostalgic, Mexican cuisine is more popular than ever before.

Many in Asia and around the world will observe Lunar New Year, which begins on Feb. 12. The festival period lasts for 16 days, so there’s plenty of time to add a new Asian dish to the menu. These five recipes, inspired by Chinese and other Asian cuisines, make a good starting point for celebrating the Year of the Ox.

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