A collection of menu planning ideas for foodservice operators.


Recipe report: Fresh takes on chicken

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.


What food futurist Liz Moskow sees for the months ahead

Tracking trends for Nextbite, a virtual brand developer, Moskow provides insights into where foodservice is heading.

It’s still August, but pumpkin spice is already showing up on menus, along with other pumpkin-flavored beverages, entrees and treats. Apples and squash are also making their mark, too.

This is Plant Power Fast Food’s second location on a college campus.

Bowls continue to trend on menus, as the format is portable, delivery-friendly and adaptable to a wide variety of cuisines. To freshen up your bowl lineup for fall, start with these five recipes—they offer new ways to combine grains, vegetables and proteins into tasty meals.

Here’s a few ways to use Gardein products on a simplified menu—in dishes that can be made with or without meat:

The dining program at recently opened The Rady Shell at Jacobs Park is cashless, with a focus on local favorites.

Cava's Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean.

Optimize the grab-and-go section to keep sales high-and labor low

Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements to give it a hip vibe, with an eye on expansion.

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