A collection of menu planning ideas for foodservice operators.


Colleges and universities offer plant-forward menus

Plant-based dining is continuing to gain momentum, and consumers in the college and university segment are especially receptive to dishes that help them reduce their meat consumption.


5 ethnic food trends making waves on menus

Consumers are more game than ever to explore global cuisines. Here’s how to appeal to their expanding palates.

Charged with satisfying the shifting tastes of diners, foodservice directors have begun to add more chicken to their assortment, and for good reason.

Operators can help root for the home team and capitalize on interest in big games by working tailgate-style fare into the mix.

Bowls are rocking the menu in every segment as a convenient, customizable and flavorful way to present a meal. 

Here are five ways to incorporate fall flavors into your foodservice menus to stay current with the changing seasons.

The bounty of late-summer produce available in farmers markets and from local suppliers is the inspiration for these five recipes.

Here are four simple and healthy recipes to incorporate into your foodservice menu planning, whether you're running a cafe, dining hall, hospital cafeteria or any other kind of operation.

At a Southern California health system, nutrigenomics has played a role in menu development.