A collection of menu planning ideas for foodservice operators.


From TikTok to Kimpton Hotels, butter boards just keep spreading

Chefs at the boutique hotel chain are creating new takes on butter boards for holiday tables.


CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.

Dairy-free choices offer new opportunities in noncommercial settings.

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

Plant-based and globally inspired items are gaining steam, but not everywhere.

Menu shakeups for K-12 cafeterias can be complicated. Operators need to adhere to government guidelines for nutrition, and kids are notoriously picky, so straying too far from familiar favorites can b...

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

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