A collection of menu planning ideas for foodservice operators.


Keeping up with consumer cravings

Instead of tweaking recipes or adding new dishes to their menu, operators can effectively accommodate the flavor and heat preferences of all guests through condiments.


Updating the menu to adapt to carryout needs

For operators pivoting to off-premise orders, adjusting the menu to include customer favorites and familiar family-style offerings can be a boon to success.

Fast casual Shouk spurs consumers to eat more plants by turning vegetables into accessible favorites.

Home cooks tend to shy away from fish, so they likely missed seafood dishes while sheltering in place. Now that consumers are returning to foodservice venues and restaurants, welcome them with some simple and creative preparations. Start with these five recipes—some of which feature underutilized fish.

Here's how Morrison and its teams of chefs are adapting successfully during the pandemic and beyond.

Fries are a tasty and often-ordered side on their own. But fries with a signature dipping sauce?

Amid the coronavirus pandemic, restaurants have leaned heavily on takeout and delivery orders to keep their businesses afloat.

The pandemic is accelerating demand for smaller bites.

Anticipation is building earlier than ever for the PSL and that much-hyped fall holiday—Halloween.

August is National Sandwich Month, the perfect opportunity to make menu additions in this category. While sandwiches are always popular, the demand now is greater than ever with the growing need for portable foods that are quick to prepare. These five sandwiches will freshen up the lineup.

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