A collection of menu planning ideas for foodservice operators.


College students crave high-protein, plant-based foods

Students want food that supports a healthy diet and environment, and plant-based foods put vegetables that are packed with flavor, color and, most importantly, protein in the center of the plate.


Shifting a menu toward scratch-made

Old equipment and picky eaters are two challenges facing operators as they reduce the number of processed items on their menus.

Members of FoodService Director's Culinary Council dish on the items they expect to make the most impact on their menus this year.

The foods consumers say they're seeking and what they choose in the end aren’t necessarily the same.

From rolled ice cream to churros, globally inspired treats are increasingly becoming mainstream on U.S. menus.

Sandwiches run the gamut—from better-for-you to indulgent—to fuel up in the morning.

To combat the frigid winter weather and turn out some made-from-scratch treats, heat up the oven and start baking.

Save time with prepared and ready-to-use avocado products.

A sustainable beef-to-school initiative benefits both students and the community.

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days.