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A collection of menu planning ideas for foodservice operators.

Menu

How the Humane Society is pushing the boundaries of plant-based eating

 By Patricia Cobe on Apr. 28, 2021

Increased demand for meatless menu items is fueling creativity.

Menu

Chicken sandwiches take on the globe

 By Patricia Cobe on Apr. 19, 2021

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

Menu

How Culver’s evolves its menu while staying true to customer favorites

By Patricia Cobe on Apr. 15, 2021

Director of Menu Development Quinn Adkins shares the sourcing and culinary strategies that drive the quick-service brand's loyalty and growth.

Menu

Providing a wider array of choices during Ramadan

By Kelsey Squire on Apr. 15, 2021

The dining team at Washington University in St. Louis has been working to ensure that students have more satisfying meal options during the holy month.

Menu

Recipe report: Fruit-filled desserts

By Patricia Cobe on Apr. 15, 2021

Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.

Menu

Q2 Stadium tempts Austin FC soccer fans with local menu favorites

By Patricia Cobe on Apr. 08, 2021

A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience at the new Q2 Stadium.

Menu

Recipe report: Earth-friendly dishes

By Patricia Cobe on Apr. 08, 2021

April 22 is officially designated as Earth Day, but many operations are planning related programs throughout the month. A good place to start is with the menu, adding earth-friendly recipes that minimize waste, promote sustainability and reduce impact on the environment. These five dishes fit the bill.

Menu

How a breakfast, brunch and lunch chain wins over customers with its craveable menu

By Patricia Cobe on Apr. 01, 2021

At Another Broken Egg, Vice President of Culinary Jason Knoll focuses on seasonality and balances indulgence with health.

Menu

Recipe report: Celebrating spring

By Patricia Cobe on Apr. 01, 2021

April marks the start of spring holiday season, beginning with Easter this Sunday. A new menu item or creative preparation is a fitting way to celebrate these events or turn any balmy spring day into a special occasion. For inspiration, tap one of these five recipes.

Menu

A Labor-Saving Solution to Customize Soup

Sponsored content from our partner Campbell's Foodservice on Apr. 01, 2021

While many chefs feel inclined to make their soups from scratch, switching to a frozen soup saves time and labor without sacrificing quality.

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