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A collection of menu planning ideas for foodservice operators.

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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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What's ahead for plant-based meats and proteins?

By Patricia Cobe and Heather Lalley on Mar. 12, 2021

Suppliers and operators are moving beyond burgers and breakfast meats to grow along with the plant protein trend.

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Recipe report: Pies for Pi Day

By Patricia Cobe on Mar. 11, 2021

Pi Day has evolved into a March celebration, happening every year on 3.14, the numerical value of pi. It also makes a good excuse to add some sweet and savory pies to the menu. Pizza, hand pies, tarts and more can all qualify, as these five recipes demonstrate.

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Operators boost catering sales by thinking inside the box

By Patricia Cobe on Mar. 11, 2021

Catering programs are being packaged in new ways to win back lost business.

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Boosting breakfast sales with a top-notch coffee partner and upgraded coffee program

Sponsored content from our partner Segafredo Zanetti® on Mar. 11, 2021

It’s not news that coffee is many consumers’ preferred drink for the morning hours.

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Coffee Formats

Mar. 09, 2021

To fully engage clientele, foodservice operators in both commercial and non-commercial settings should offer a variety of the most popular formats of coffee.

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Top Trending Coffee Flavors

Sponsored content from our partner Segafredo Zanetti® on Mar. 08, 2021

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins. Here’s what’s hot.

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Recipe report: Salads that go from winter to spring

By Patricia Cobe on Mar. 04, 2021

March can be a tricky month to create a salad menu, as spring ingredients are not yet available in many areas and winter produce is getting a bit boring. These five recipes bridge the seasonal gap and can easily freshen up your salad selection.

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