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A collection of menu planning ideas for foodservice operators.

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Recipe report: Cook something new

These five recipes are a starting point to inspire you to try a different flavor, ingredient or technique. 

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Aramark bringing new plant-based menu items to campus

Nearly a third of the entrees the company serves at colleges are meatless

Stuck in a dessert rut? These five recipes can refresh your repertoire with new ideas by incorporating different flavors, ingredients and combinations. 

Consumers are snacking more frequently, often depending on foodservice for eats between meals. Still, diners aren't yet satisfied with what's available. Recent data shows how snacking desires are changing—and where opportunities might lie.

Chefs are building entrees with smaller amounts of meat, moving vegetables and grains to the center of the plate. 

Seasonal ingredients and summer tie-ins are powering restaurant menus at the moment. 

These five recipes use a variety of chili peppers, spicy sauces and hot seasonings to satisfy heat seekers. 

Classic flavors, along with surprising new combos, are keeping customers cool.

FSDs are investing more R&D in snack development, expanding and upgrading their selection and getting creative about packaging.

Even when your customers are far from that place they called home, you help remind them.