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A collection of menu planning ideas for foodservice operators.

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How Piada Italian Street Food puts a ‘chef’s touch’ across the menu

 By Patricia Cobe on Jun. 03, 2021

The fast-casual concept showcases a fine-dining mindset.

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Recipe report: Freshen up menus with seasonal produce

 By Patricia Cobe on Jun. 03, 2021

As spring turns to summer, it seems like a different seasonal fruit or vegetable becomes available every week. Fresh produce at its peak can elevate your menu to exciting heights, as these five recipes demonstrate.

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Recipe report: Summer cooking

By Patricia Cobe on May 27, 2021

Memorial Day weekend is the official kickoff to summer—time to embrace the ingredients and lighter cooking that make the season special. These five recipes will inspire great meals for the sunny days ahead.

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The buzz about bowls: how to capitalize on the trend

Sponsored content from our partner Barilla on May 26, 2021

Bowl meals, such as burrito bowls, salad bowls and grain bowls, have become trendy menu items across categories, and they offer a great opportunity for operators to craft a variety of dishes—from classic to adventurous flavors—for a broad consumer base.

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Coffee 2021: 5 Trends That Are Brewing

Sponsored content from our partner Segafredo Zanetti® on May 26, 2021

Trends currently include premium options, transparent sourcing and favorite brands, cold coffee, big flavors and functional benefits.

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How Melt Shop evolves its menu in step with today’s tastes

By Patricia Cobe on May 20, 2021

CEO Spencer Rubin continues to focus on bold flavors and craveable formats as the concept expands.

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Recipe report: Best-in-class burgers

By Patricia Cobe on May 20, 2021

National Hamburger Day is coming up on May 28—the perfect time to revisit the burger lineup and offer some new variations. These five burger recipes will inspire you to fire up the grill and try something a little different.

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Pasta provides versatile base for global flavor experimentation

Sponsored content from our partner Barilla on May 17, 2021

Jeffrey Quasha, director of culinary innovation and corporate research and development chef at Morrison Healthcare, said pasta dishes can provide a great platform for introducing consumers to new ingredients.

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See which products were named 2021 Food and Beverage Award winners

By Patricia Cobe on May 14, 2021

The FABI Award recipients announced by the National Restaurant Association Show reflect several of today’s culinary trends.

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Recipe report: Reimagined sandwiches

By Patricia Cobe on May 13, 2021

With portable, to-go food dominating menus in the past year, operators have packed up a lot of sandwiches. Bored with the same old lineup? Here’s a chance to freshen up the sandwich menu, starting with these five creative recipes.

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