A collection of menu planning ideas for foodservice operators.


How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu

The VP of Culinary has introduced bowls, burritos, melts and more to position the chain as an all-day destination.


Chartwells K12 brings plant-forward meals to schools across the nation

The food management company is launching a new plant-forward concept this fall.

Sandwiches are a must-have on the breakfast, lunch and dinner menu, both for to-go and dine-in meals.

Technomic’s 2023 predictions include an increase in bold, pink-hued ingredients, some with health-promoting properties.

Few menu parts adapt to trends or take to seasonal flavors quite like baked goods—but as labor and supply chain woes persist, noncommercial foodservice operators will need to establish timesaving proc...

Chefs add excitement to the wellness initiative through a teaching kitchen and small tweaks to favorite dishes.

In response to student feedback, BCPS created a Hoke Poke station that pops up at the district’s high schools.

As ice hockey and basketball seasons ramp up, Sodexo Live! chefs are cooking up some excitement at two home-team venues.

Technomic’s research points operators to the flavors, ingredients and menu items that consumers find most appealing.

At the signature noncommercial event put on by FSD, foodservice operators learned that menus truly are going in new directions.

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