A collection of menu planning ideas for foodservice operators.


Chickpeas inspire a dairy-free ice cream

Penn State found that students are not eager to communicate allergy problems to staff. Varcoe expects this chickpea liquid ice cream to be a big draw.


Cut fried foods without disappointing diners

How to get rid of fried fan favorites but not the fans.

All-day breakfast programs are helping operators drive incremental traffic between traditional dayparts.

May is National Burger Month—a good excuse to feature burgers on the menu. These six recipes change up proteins, cheese, condiments and toppings to vary the experience.

The word “snacking” may have connotations of high calories and unhealthy choices, but that’s hardly what’s happening on college campuses today.

Operators reveal how they’re hooking their diners with fish.

Here's how San Diego's Palomar Health plans to transform its menus to be 60% plant-based by this summer.

It’s that time of year to put fruit front and center on the dessert menu. Berries, pears, peaches, cherries and other seasonal fruits are at their peak in the spring.

Less ingredients, less processed, less on the plate and less additives are all ideas that have come to define the future of foodservice—particularly at the K-12 level.

Operators can use the premium positioning of wild ingredients to command a higher price point on menus.