A collection of menu planning ideas for foodservice operators.


Recipe report: Desserts with fall flavors

Pumpkin, apples, cranberries and pears give sweets a seasonal spin this time of year. Add some fresh fall flavor to the dessert menu with these five recipes.


How to transform familiar dishes with soups

Favorite soups can be transformed into savory signatures that consumers come back for. Here are ways to put a spin on dishes by making small tweaks with soup.

Is your business making the right moves in that department? Take this quiz to find out if you’re doing what’s necessary to maximize coffee sales this winter.

Halting sales of the beverages led to weight loss, according to the findings.

In senior living facilities, offering several options of entrees as part of a “pick two” or “pick three” choice is made easier with frozen soups.

Plant-based and plant-forward menu items are in demand—not only by vegans and vegetarians but also by an increasing number of flexitarians. Feed that demand with inventive vegetable-centric recipes, like the five presented here.

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

Will plant-based eating remain on the rise, or will the trend start to fade in 2020?

Chillier weather means the time is right to cook up a pot of chili. These 5 recipes range from plant-based chilis to a turkey and sweet potato version.

Pierogies are a cost-effective way to add the big, bold flavors, excitement and unexpectedly delicious menu options

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