A collection of menu planning ideas for foodservice operators.


6 beverage ideas to steal from big-time brands

U.S. operations can garner new ideas by paying attention to trends within the beverage programs at global ones.


Pasta taps into top health and dining trends

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

Chefs’ Council members told us that many of their biggest successes in the past year were items including soft tacos, samosas, stuffed Chinese bao and banh mi.

A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.

Select U.S. cafes will give up counter space to serve creamy, nitrogen-infused java made from a cold-brew base. How did nitro become the hottest new thing in coffee?

Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

A request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care.

Like presidential campaigning, trend forecasting starts sooner each year. Here's an early look at culinary predictions.

In the spirit of "Netflix and chill," FoodService Director combed through the streaming service’s offerings and paired them with chili-based recipes.

As flexitarian diets continue to trend, operators must make their veggie offerings stand out.