A collection of menu planning ideas for foodservice operators.


Quick, simple and craveable recipes operators can make with canned soup

In hospitals and senior living facilities, food isn’t just an essential care service—it’s a way to help boost morale by offering patients and residents, as well as staff, foods they love.


Sandwiches go global

Looking to spice up the sandwich menu as demand for to-go items continues? Consider these internationally influenced varieties.

When COVID-19 forced the foodservice team to make some changes, they quickly created experiences that could rival dining in.

Carryout and delivery surged during the pandemic, and most operators plan to continue these options once they reopen. One lesson learned: Certain menu items travel better than others.

Grab-and-go options are on the rise as operators change up service in step with current safety guidelines. These five sandwiches travel well and adapt to a multitude of ingredients.

The National Restaurant Association Show’s 2020 FABI Awards reveal the top products manufacturers have in store for foodservice operators.

See diners’ top reasons for giving new items a try.

Comfort foods have been trending during the coronavirus pandemic, but healthier foods are starting to see an uptick on menus. These five recipes fit the bill for lighter summer fare.

The COVID-19 pandemic gave Executive Chef Nazim Khan an opportunity to nurture a veggie-forward concept.

A unique mix of menu, music and community connection is key.

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