A collection of menu planning ideas for foodservice operators.


Metz Culinary Management finds success with halal dining pilot

The pilot launched at the University of Louisville Hospital and Healthcare System, and recently expanded to two more sites.


David Chang's Fuku to feed Yankee fans this baseball season

The spicy-chicken sandwich chain will become a concession option for sports arena contractor Legends Hospitality.

Levy teamed up with Boka Restaurant Group to bring a host of new food and drink options to museum-goers.

NCAA fans need fuel to cheer on their teams, and these five shareable snacks will hit the spot.

From a triple-decker sandwich to Korean tacos and peanut butter pie, these items could never be taken off the menu without causing a student uprising.

A culinary conference in The Netherlands brought to light several innovative ways of riding the trends. Here are a handful that stood out.

A global conference last week in Europe provided a preview of where restaurant menus may be headed. Here are the eight currents that were anointed megatrends. You'll need to bring your own fork.

Founder and CEO Andrew Pudalov pioneered the healthy bowl category in 2004 and continues to expand his concept into underserved parts of the country.

When adding plant-based dishes to the menu, operators have a lot to consider.

There’s a lot of culinary talent in school districts around the country, as these student-created dishes prove.

  • Page 5