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A collection of menu planning ideas for foodservice operators.

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Northwestern students embrace 21 days of plants

Innovative menu items and activities spurred participation in a soon-to-be-annual plant-forward challenge.

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How Spanish tapas restaurant Boqueria is making changes to its menu

The brand is finding success by tailoring to local markets.

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Recipe report: Oscar party and Valentine treats

By Patricia Cobe on Feb. 06, 2020

Next week is a big one for celebratory food and drink, with the Academy Awards telecast on Sunday and Valentine’s Day on Friday. Get the party started with these six innovative recipes.

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Portable soups offer an anytime solution for healthcare workers

Sponsored content from our partner Campbell's Foodservice on Feb. 03, 2020

Consumers also increasingly associate their emotional well-being with healthy eating, soups can be  an alternative to grab-and-go junk food that they may regret eating.

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Recipe report: Winter produce stars on menus

By Patricia Cobe on Jan. 30, 2020

Local farm-fresh fruits and vegetables may be scarce right now, but there is plenty of winter produce on the market. These five recipes make the most of these ingredients, combining them to create healthy, comforting winter dishes.

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What Super Bowl fans will eat in the stands

By Patricia Cobe on Jan. 29, 2020

Centerplate is scoring a menu with a Miami beat at Hard Rock Stadium.

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Easing into emerging cuisines

By Patricia Cobe on Jan. 28, 2020

How can a concept with a Croatian, Lebanese or Laotian menu build buzz and traffic? Consider these ideas.

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Sorghum, other ancient grains grow on college campuses

Sponsored content from our partner Furmano’s on Jan. 27, 2020

As college students are leaning more towards the plant-based movement, dining halls are turning to ancient grains, like sorghum, as a healthy option.

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Acai bowls breathe life into revamped station at Penn State

By Kelsey Nash on Jan. 24, 2020

A concept that replaced a labor-intensive sushi option has been a runaway success.

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Plant-forward foods grabbing more menu real estate

Sponsored content from our partner Simplot on Jan. 23, 2020

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

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