A collection of menu planning ideas for foodservice operators.


A vegan butcher and plant-based pastrami: How colleges are making the most of meatless offerings

Recent menu additions at Oklahoma University and Rice University showcase creativity on campus.


Recipe report: Springtime salads

Inspired by the latest crop of vegetables and fruits coming into season? Then it’s time to freshen up the salad bar or grab-and-go case with something new. Start with these five springtime recipes.

The Maine district will switch its daily alternative vegetarian meal to a hot vegan entree next year.

For noncommercial foodservice operators looking to increase sales of breakfast foods, serving morning items at all dayparts can be beneficial. Here's how.

College students are more in tune than ever with health, sustainability and culinary trends, and they want high-quality food from operations that can back up their claims.

Check out the ways some schools are menuing this shareable classic.

The Twisted Beet focuses on comfort foods that incorporate produce.

The comfort-food concept will come to more than 750 colleges, healthcare and business-and-industry sites.

Chicken is the most popular protein across the menu, showcased in sandwiches and center-of-the-plate entrees as well as appetizers and snacks. Need some new ideas for menuing this customer favorite? Start with these five recipes.

Check out how noncommercial operators are jazzing up the humble spud.