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A collection of menu planning ideas for foodservice operators.

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3 fast casuals with global flair

Ethnic cues are reshaping meals with a plant-forward spin.

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What are college students eating?

See what recent research shows about this dining set.

Chicken is a blank canvas for a world of flavors. This versatile, cost-effective protein shows up in almost every global and regional American cuisine. Four of these recipes give chicken an ethnic twist, while the fifth showcases a Southern favorite.

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart in a competitive segment.

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

Here’s a few tips on getting kids interested in healthier items.

Besides breakfast and lunch in K-12, noncommercial foodservice may be called on to provide snacks or meals for after-school programs, athletes or other students who may be on campus after hours.

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

Warm spices and seasonal ingredients are as much a harbinger of autumn as falling leaves and longer nights.

As global condiments and cuisines from all around the world proliferate on restaurants menus, offering classic dishes, like fried chicken, meatloaf, mashed potatoes and macaroni and cheese might seem irrelevant—or at least a lower priority.

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