A collection of menu planning ideas for foodservice operators.


CulinArt creates a menu template to support plant-forward eating in K-12 schools

Chefs and directors at more than 60 independent schools can use the tool to plan menus focused on more sustainable, healthier choices.


Foodservice operators have a new option for plant-based menu items

Dairy-free choices offer new opportunities in noncommercial settings.

Chicken sandwiches are still trending, but some more surprising menu items are on the move, according to the "What's Hot" report.

Plant-based and globally inspired items are gaining steam, but not everywhere.

Menu shakeups for K-12 cafeterias can be complicated. Operators need to adhere to government guidelines for nutrition, and kids are notoriously picky, so straying too far from familiar favorites can b...

As head of culinary for the chain, Amy Alarcon and her team created a record-breaking chicken sandwich. Now there’s a new one on the menu—plus a lot of other R&D excitement.

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

With Thanksgiving around the corner and winter holidays close behind, there’s an uptick in festive meals and catering events. Any one of these five side dishes will elevate the occasion.

As the holidays approach, baking season kicks into high gear. Refresh your recipe file with one of these five baked goods now or at any time of year.

In college and university cafeterias, grab-and-go options are often quite popular; busy students and visitors need to get a quick meal between classes or before work, and sometimes sitting down to enj...

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