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Menu

A collection of menu planning ideas for foodservice operators.

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Egg shortage? Try savory waffles

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

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Expanding kids' food comfort zones

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.

Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.

Water and coffee are among the items on the rise among noncommercial diners.

The familiar chickpea fritters are all the rage again in the restaurant world.

Kick your Super Bowl party up a notch with these lively guacamoles. From crunchy, to sweet, to healthy, these recipes are sure to set your event apart.

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.