A collection of menu planning ideas for foodservice operators.


Bourbon tastings, shrimp fests and other special events engage residents at Westminster Woods

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.


What’s trending on K-12 breakfast menus

In honor of National School Breakfast Week, Chartwells K12 Vice President of Culinary Peter Gilhooly shares what’s been popular with students.

Healthy foods from different cultures are center stage at the system’s three hospitals.

The venue recently added salad concept Electric Greens, with more fresh ideas in the works for parent company 16” on Center.

As foodservice operators across all segments, including the K-12 channel, experience unprecedented labor challenges, the need for low-labor/low-prep solutions that still appeal to students has never b...

Adding cheese to a dish is a surefire way to boost its craveability. To create cravings for your menu, try one of these five recipes oozing with cheesy goodness.

Montana Marinara is made using local squash, carrots, onions and more.

Kickin’ Chickin and La Olla tap into top trends and students’ cravings at Stony Brook University.

The Lenten season officially begins on March 2, a time when the observant traditionally give up meat. Seafood specials and vegetarian dishes typically take center stage during Lent, but now that plant-based meat analogues are more plentiful and accessible, these can round out meatless menus.

Eateries are drumming up menu excitement with new foods, formats and combinations.

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