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A collection of menu planning ideas for foodservice operators.

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Student input drives plant-based options at Niagara University

The school’s Live Well Station serves up a variety of plant-based fare, including crabless crab cakes and vegan chicken pot pie.

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Recipe report: Speed-scratch cooking

Consumer demand for scratchmade dishes is on the rise, but labor continues to be a challenge in foodservice kitchens. The solution for many operators—recipes that incorporate some pre-prepped ingredients and value-added products to create semi-scratch or speed-scratch menu items. These five recipes are a good starting point.

See which ingredients, flavors and culinary movements had the biggest impact this year.

How one foodservice team is adapting to the dining preferences of baby boomer residents.

Operators are waking up students with new on-trend options.

Hear which dishes and flavors experts predict we’ll see more of in the coming months.

There’s no sign that plant-based and plant-forward eating will slow down in 2020. In fact, almost every trend forecaster predicts it will become more mainstream. To keep customers from getting plant-bored, here are five new recipes to add to the lineup.

Taste, quality and freshness are the three biggest factors.

Soup weather is here to stay for a while, making it necessary to tempt winter-weary customers with new recipes. Start by adding these five bowls of comfort to your soup rotation.

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

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