A collection of menu planning ideas for foodservice operators.


Healthy snacking key for K-12 segment

Snacking has evolved to take on increasing importance for today’s young consumers.


Healthcare, C&U segments focus on plant-based snacks

Snacking and plant-based eating are overlapping trends that are creating opportunity for foodservice operators.

Executive Chef Larry Posen shares the steps behind one of his most popular dishes at University Center in Chicago.

A new Technomic report reveals how the connection between food and health has changed.

With colder weather moving into many parts of the country, customers are craving warm, comforting dishes to beat the chill. 

Noncommercial operations are keeping pace with trendsetting restaurants, especially with breakfast.

In a tight labor market, operators are creating signatures with sauces that multitask.

Portable street foods are trending as to-go options.

If you’re looking for new ideas to energize catered events, start with the five innovative recipes that follow. 

Students name their favorite types of food to eat between meals.