A collection of menu planning ideas for foodservice operators.


Driving profits with sustainable ingredients

The need for straightforward solutions to promote sustainability will be key to meeting consumers’ demands while navigating the transition to the new normal.


College and B&I chefs look to cook inside and outside the box this fall

Takeout continues to trend, but diners can expect creativity to flow into other service styles and menu categories.

As the demand for grab-and-go options grew during the pandemic, salads became a go-to item to package for takeout. The time may be ripe to refresh your salad lineup—especially with summer produce at its peak in the weeks ahead. These five recipes provide fresh ideas.

Lessons learned throughout his culinary journey differentiate the management style and menu mindset of Piada's Matt Harding.

The fast-casual concept showcases a fine-dining mindset.

As spring turns to summer, it seems like a different seasonal fruit or vegetable becomes available every week. Fresh produce at its peak can elevate your menu to exciting heights, as these five recipes demonstrate.

Memorial Day weekend is the official kickoff to summer—time to embrace the ingredients and lighter cooking that make the season special. These five recipes will inspire great meals for the sunny days ahead.

Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.

Trends currently include premium options, transparent sourcing and favorite brands, cold coffee, big flavors and functional benefits.

CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.

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