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A collection of menu planning ideas for foodservice operators.

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

By Reyna Estrada on Aug. 09, 2022

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

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Plant-forward eating continues to gain steam post-pandemic

 By Patricia Cobe on Aug. 05, 2022

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

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Make global flavors appealing for K-12 appetites

Sponsored content from our partner Tyson K-12 on Aug. 04, 2022

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.

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How 2 cousins from Maine got the rest of the country tuned into lobster rolls

By Patricia Cobe on Aug. 04, 2022

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.

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Recipe report: Spotlight on summer produce

By Patricia Cobe on Aug. 03, 2022

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.

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University of Michigan stadium tempts fans with new menu as college football season gets underway

By Patricia Cobe on Aug. 02, 2022

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

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5 food and drink trends checking in at hotels

By Patricia Cobe on Aug. 01, 2022

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

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Recipe report: Refresh the sandwich lineup

By Patricia Cobe on Jul. 28, 2022

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.

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The state of K-12 foodservice: Expanding student palates

By Benita Gingerella on Jul. 25, 2022

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

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How Marc Forgione keeps growing his culinary legacy and restaurant cred

By Patricia Cobe on Jul. 21, 2022

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

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