A collection of menu planning ideas for foodservice operators.


Recipe Report: All-American flavors

To tap into America’s culinary roots and flavors, start with these five recipes.


Functional foods are resonating with diners

Consumer perceptions are changing, and foodservice menus are changing with them.

Try an Indian curry, meaty poutine, grilled Cuban sandwich and more to warm up the winter lineup.  

In a bid to garner quality feedback from customers, operators are taking taste testing to a new level.

Soup weather is here, and what better way to chase the chill than with warm bowls of comfort. 

Operators are tapping into seasonal ingredients and holiday flavors to develop new dishes. 

Snacking has evolved to take on increasing importance for today’s young consumers.

Snacking and plant-based eating are overlapping trends that are creating opportunity for foodservice operators.

Executive Chef Larry Posen shares the steps behind one of his most popular dishes at University Center in Chicago.

A new Technomic report reveals how the connection between food and health has changed.