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A collection of menu planning ideas for foodservice operators.

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Plant-forward options without added labor: How incidentally vegetarian foods can boost menu appeal

By highlighting these dishes’ plant-forward recipes, consumers may take second notice of them—without operators having to develop completely new dishes.

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How Aloha Poke diversified its menu to boost traffic and sales

The brand's CEO, Chris Birkinshaw, shares his strategies for scaling up.

The coronavirus crisis is putting a tremendous amount of stress on the foodservice industry and the individuals it touches—from operators to employees, consumers and more. This is the time for comfort foods that can soothe, nourish and satisfy us. These five recipes do just that.

Here are a few tasty ways operators can integrate hummus into their menu while capitalizing on today’s hottest trends.

The coronavirus outbreak has forced many operators to abandon salad bars and buffets for the time being. To reduce the risk of spread, portable foods and grab-and-go menu items are a smart solution. These five recipes offer ideas that can be put into action right now.

Check out these inspired ways to add grain- or pasta-based bowls to the menu.

Expert insights reveal how foodservice is changing in retirement communities.

March can be a fickle month, with temperatures fluctuating almost daily between winter and spring. Salads that are adaptable to the erratic weather make for smart menu choices. These five seasonal recipes fit the bill.

To appeal to diners on specialized diets, operators should have a working knowledge of these three popular diets so they can position their turkey burgers as diet-friendly.

One of the leading drivers when deciding where to purchase a sandwich is value. While value can mean a variety of things, a common tool is the combo meal.

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