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A collection of menu planning ideas for foodservice operators.

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Powering up plant-forward

Consider these actionable ideas from the 2019 Menus of Change Summit

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Ethnic flavors make their way to the K-12 cafeteria

It’s no surprise that many mainstream menu trends make their way to K-12 menus. After all, kids often eat what their parents enjoy, so it’s only a matter of time before dishes like Indian curries, Thai soups or Middle Eastern kebabs pop up in school cafeterias.

As summer heats up, the demand for refreshing cold beverages rises along with the temperature. Cool off customers with these five flavorful thirst-quenchers.

Non-commercial foodservice operators are working harder and harder to offer diners the foods they want to eat.

Technomic’s look into worldwide menu innovation packs some surprises.

But the costs of those products are also climbing steeply.

Hear experts talk about chocolate hummus, Levantine cuisine and whether cauliflower remains a menu powerhouse.

With summer just around the corner, customers will be seeking sweet respites from the heat. Consider offering one of these five flavor-forward refreshers.

Beverage service—especially coffee—is both an opportunity and a challenge for college and university foodservice operators. With its high margins, coffee is highly profitable. The challenges come from...

Chefs are taking on a bigger role in the effort to reduce waste.

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