A collection of menu planning ideas for foodservice operators.


Kimpton's hotel eateries are mixing up drinks with benefits

The Toast to Total Wellness Menu offers customers spirit-free beverages with functional ingredients, including a Kombucha Mocktail, Berry-Infused Coconut Water and Matcha Latte.


Recipe report: Football fare

Football season is underway, and food is as much a part of game day as the action on the field.

Chartwells Higher Ed predicts menus will spotlight nostalgic foods, functional ingredients and plant-based fare.

As September rolls around, the back-to-school and post-vacation routine really starts to rev up. That means a growing demand for quick lunches that can be taken on the run.

Amelia’s 1931 offers a sophisticated Korean-Latin menu and swanky decor in a Miami neighborhood dominated by more casual spots.

The foodservice provider’s Adventure Awaits platform has plenty in store for college students.

Tacos have traveled far beyond their Mexican roots to become as mainstream as burgers and pizza on U.S. menus. These five recipes offer inspiration for some new twists.

Snacking is already popular, but for operators who want to sell more, offering options that are easily shareable can be a great strategy.

The chicken nugget concept debuts at 1,600 corporate cafes ahead of Women’s Equality Day.

Sweet summer fruits like peaches, berries and melon most often end up in desserts and baked goods. But these seasonal favorites can shine in savory applications, too.

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