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A collection of menu planning ideas for foodservice operators.

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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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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.

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5 coffee trends brewing in 2021

Mar. 25, 2021

Here’s a look at emerging trends in coffee service to help bring customers back.

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Cold coffee: Is it just a trend or here to stay?

Sponsored content from our partner Segafredo Zanetti® on Mar. 25, 2021

Cold coffee is hot—no doubt about it, but is it just a craze or here to stay?

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Miss traveling? A hospital dining team is here to help

By Kelsey Squire on Mar. 24, 2021

Foodservice staff at Eskenazi Health look to infuse some fun and creativity into a challenging year.

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Recipe report: Spring chickens

By Patricia Cobe on Mar. 24, 2021

Chicken is a popular, cost-effective and versatile protein to offer on menus year-round, but spring calls for a recipe refresh. These five easy dishes combine chicken with innovative flavor profiles and ingredients to give the menu a seasonal boost.

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When it comes to fried chicken sandwiches, here's how chefs are choosing what's between the buns

By Patricia Cobe on Mar. 19, 2021

Due to the size of today’s chickens, the export market, ease of execution and consumer preferences, more flavorful chicken thighs are moving into second place.

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How Just Salad keeps innovating the menu while advancing its sustainability mission

By Patricia Cobe on Mar. 18, 2021

From scratch-made bowls to next-gen meal kits, culinary director Jhonny Castro is differentiating the fast casual.

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What does “premium coffee” mean?

Sponsored content from our partner Segafredo Zanetti® on Mar. 18, 2021

Key areas for operators to consider when crafting a premium coffee program include: taste and variety, coffee quality and promotion.

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Recipe report: Plant-powered plates

By Patricia Cobe on Mar. 18, 2021

The demand keeps growing for plant-based and veggie-forward dishes, and scratch-made items can tempt even the most devoted meat eaters. These five recipes make the most of nuts, grains and beans to showcase plants in tasty ways.

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