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Menu

A collection of menu planning ideas for foodservice operators.

Menu

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

By Patricia Cobe on Nov. 03, 2022

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

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

By Reyna Estrada on Nov. 02, 2022

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

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Recipe report: Raise the sandwich bar

By Patricia Cobe on Nov. 02, 2022

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

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Pink food is trending, adding a healthy, rosy glow to the menu

By Patricia Cobe on Nov. 01, 2022

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

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Serve trending baked goods—with labor-saving shortcuts—to drive profits

Sponsored content from our partner Krusteaz Professional on Nov. 01, 2022

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...

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Cura’s BeWell program gently nudges residents toward healthy eating

By Patricia Cobe on Oct. 27, 2022

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

Menu

Build-your-own poke bowls a hit with Broward County Public Schools

By Patricia Cobe on Oct. 27, 2022

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

Menu

New menu items greet fans at NHL and NBA arenas

By Patricia Cobe on Oct. 26, 2022

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

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How to revive the menu with today’s top trends

By Patricia Cobe on Oct. 25, 2022

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

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6 menu trends that came to life at the MenuDirections conference

By Patricia Cobe on Oct. 20, 2022

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

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