A collection of menu planning ideas for foodservice operators.


Recipe report: Plant-forward dishes that put flavor first

At the annual Menus of Change conference, held at the end of June at the Culinary Institute of America in Hyde Park, N.Y., guest chefs presented innovative plant-forward dishes.


Nachos go from savory to sweet at Drake University

With some tweaks, a crowd-pleasing appetizer becomes a shareable dessert.

Here's how often consumers say they eat sandwiches either at home or away.

Take advantage of summer bounty by tossing up a variety of fruits and vegetables into colorful, flavorful salads like these.

Keep an eye on the latest food and drink trends that emerged at Winsight’s Restaurant Directions conference

Iced tea and lemonade sales spike in the summer months as customers clamor to cool off with refreshing beverages.

The Thanksgiving classic is popping up in a variety of dishes throughout the year. 

Burgers are a tradition at Independence Day cookouts, but even if the July 4th holiday has come and gone, these five recipes should remain on the menu.

These healthcare systems are helping to prevent hunger when school is out of session. 

Organic gardens at Beaver Dam Community Hospital help support the hospital’s health initiatives