A collection of menu planning ideas for foodservice operators.


Perk up beverage sales with iced coffee

With demand continuing to grow, here’s how operators can get the most out of iced-coffee offerings.


Recipe report: Signature sandwiches with a twist

Changing up familiar items with one or two new ingredients is an easy way to refresh the menu. Start with one of these classic sandwich recipes that have been updated with surprising twists.

See which factors truly make a taco that encourages guests to return.

New takes on the beverage—and its flavor—are creating a buzz on menus. 

Summer thrill-seekers may visit these parks for the wild rides, but some of the attractions are of the edible sort.

Even if the kitchen temperature rises to new highs, customer demands don’t drop off. These five recipes will help beat the heat through the steamy days of summer.

With the increasing popularity of nonmeat options across segments, more operators are turning to vegetable-based proteins and veggie-centric options, especially as consumer demand for these items grows.

Celebrate Independence Day on your patio, rooftop or dining room with July Fourth classics, including burgers, potato salad, and a red, white and blue dessert.

More operators are offering menu items that incorporate the use of bowls rather than plates, appealing to consumers' desire for flavorful and healthy options.

Diners’ favorite burger ingredients, builds and consumption habits have shifted in several ways during the last two years.

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