A collection of menu planning ideas for foodservice operators.


Lemons, salt and patience flavor a fast casual's newest bowl

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

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.

Health and indulgence can coexist comfortably in one glass when it’s a creamy, fruity smoothie that fills it up.

See how pumpkin spice is showing up early, and get the scoop on other flavors trending on menus this week.

Here are some benefits of offering pre-portioned dipping sauces and dressings to boost menu versatility.

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

August is National Sandwich Month, so what better time to up your sandwich game?

The Curated platform can be found at college and corporate eateries.

Operators need flexible solutions and partners that can provide inspiration, help save on labor costs and be cross-utilized across the menu. That’s where frozen soups come in.

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