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Menu

A collection of menu planning ideas for foodservice operators.

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3 ways to cater to today’s seafood consumer

Here’s a look at what motivates these consumers to choose seafood options on menus.

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3 commercial menu trends showing up on K-12 menus

Imitating restaurant trends has long been a way to increase participation in K-12 meal programs.

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Recipe report: Put apples on the menu

By Patricia Cobe on Sep. 12, 2018

Check out these five recipes for inspiration.

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Getting diners on board with better-for-you menu items

By Mindy Hermann on Sep. 12, 2018

To diners, good tasting and good nutrition don’t usually go together. Here's how today's chefs are meeting that challenge.

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Consumers turn to ethnic snacks

Sponsored content from our partner Smithfield Foodservice on Sep. 11, 2018

Check out these three ways to add ethnic options to the lineup.

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Stadiums tackle new menu items for football season

By Patricia Cobe on Sep. 07, 2018

Vendors are gearing up with on-trend fare and lower prices.

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When it comes to pizza crust, deep dish is king

By Benita Gingerella on Sep. 06, 2018

Deep dish pizza is rising in popularity, recent research says.

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Build a functional nutritious menu with plant-based options

Sponsored content from our partner Basic American Foods on Sep. 06, 2018

While foodservice operations across the country have expanded their vegan and vegetarian menus in recent years, those plant-based options are crossing over into the mainstream.

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Recipe report: On-trend beverages

By Patricia Cobe on Sep. 05, 2018

Consumers are demanding more from the beverage side of the menu, and operators are delivering, with innovative takes on lemonades, teas, juices and smoothies.

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4 plant-forward dishes to menu this fall

Sponsored content from our partner Bush’s Best® on Sep. 05, 2018

Warm spices and seasonal ingredients are as much a harbinger of autumn as falling leaves and longer nights.