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A collection of menu planning ideas for foodservice operators.

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So long Menu Feed, welcome to Menu Talk

 By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

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Recipe report: Don’t put couscous in a corner

 By Tara Fitzpatrick on Apr. 03, 2024

The unsung hero of salads, bowls and more, couscous has got your back, whether it’s in the background, soaking up the sauce, or the main attraction, soaking up the spotlight.

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Campus-harvested honey sweetens the menu at Michigan State

By Benita Gingerella on Apr. 01, 2024

Locally Sourced: MSU Culinary Services has begun incorporating honey harvested on campus in its menus, including in the vinaigrette for its Spring Vegetable Grain Bowl.

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How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

By Patricia Cobe on Mar. 28, 2024

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

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Meeting the call for allergen-friendly foods in cafeterias

Sponsored content from our partner SunButter on Mar. 28, 2024

As food allergies become more common, foodservice operators look to alternatives to ensure patron safety. Spreads like Sunbutter help operators offer diners delicious food without compromising safety.

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Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

By Tara Fitzpatrick on Mar. 25, 2024

Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.

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MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

By Tara Fitzpatrick on Mar. 22, 2024

The crack of the bat…the sizzle of the hotdog…these are the sounds of spring that baseball fans and baseball food fans have been waiting for! Don’t miss the Back to Blue Burger, the Dino Rib and the Loaded Funnel Cake Fry Sundae.

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How culinary inspiration and a positive work culture share equal billing at Freight House

By Patricia Cobe on Mar. 21, 2024

Chef-owner Sara Bradley created a restaurant in Paducah, Kentucky, that’s a mecca for both guests and staff.

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Recipe report: In praise of the braise

By Tara Fitzpatrick on Mar. 20, 2024

Spring is here, but there’s still a bit of a chill in the air. Warm things up by braising cuts of meat or veggies in everything from coffee to beer to milk, tea and more. Sensory bonus: The whole vicinity will smell amazing!

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C&U Worry-Free Product Culinary Playbook

Sponsored content from our partner SunButter on Mar. 19, 2024

Explore new ways to use ingredients that help create worry-free menu items for college and university students with common food allergies.

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