A collection of menu planning ideas for foodservice operators.


Aramark to debut La Latina Cocina at 7 C&U locations

The foodservice management company is partnering with chef Grace Ramirez to bring the concept’s menu to life.


Recipe report: Exploring eggs

Eggs symbolize rebirth—the perfect food to officially welcome spring. The five recipes here showcase the versatility of eggs in every part of the menu and all meal occasions.

The Sodexo dining team on campus planned and prepared a multi-course meal with Future 50 ingredients.

The National Restaurant Association has announced this year's FABI Award recipients.

Molly McGrath, head of culinary and operations, works with independent restaurants to optimize their menus for delivery from her company’s satellite kitchens.

It’s still snowing in parts of the country, but the first spring vegetables are starting to pop up from the ground and into purchase orders.

In honor of National School Breakfast Week, Chartwells K12 Vice President of Culinary Peter Gilhooly shares what’s been popular with students.

As ideas of what counts as a snack shift, diners may be looking for different kinds of items when hunger or boredom strikes.

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.

Healthy foods from different cultures are center stage at the system’s three hospitals.

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