A collection of menu planning ideas for foodservice operators.


Trends operators wish would die in 2017

We’ve covered the foodservice trends we expect to see more of in the coming year, but what about those that should stay behind? Some of the country’s top operators and chefs shared which trends they’d like to see disappear in 2017. 


Recipe report: Get healthy

In this first week of the new year, many of diners are trying to stick to their resolution to eat healthier. Help them get off to a successful start with recipes that incorporate healthy ingredients, lean cooking techniques and exciting flavors. 

A look back at the most fun and thought-provoking fare offered at chain concepts this past year.

Brighten up winter menus with fresh, colorful salads. Although local produce may be less abundant, there are plenty of root vegetables, greens and seasonal fruits to toss into the salad bowl. These recipes prove that winter doesn’t have to be a salad wasteland. 

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.

Curious about trending flavors for 2017? The real trending flavor for the coming year is flavor itself.

These predictions grabbed our attention while looking through the National Restaurant Association’s 2017 culinary forecast.

Offering surprising foods on skewers could catch diners' attention.

Millennials and Gen Zers are heavy drinkers—of nonalcoholic beverages, that is. Respondents in the 18-34 age group purchase drinks four times a week.

Clients are increasingly demanding nonalcohol bar options at company soirees, and they expect the craftsmanship afforded to a classic cocktail.