A collection of menu planning ideas for foodservice operators.


What types of flavors draw today's customers?

See how popular spicy, fusion and savory flavors are among certain diners.


When innovating flavors, how far is too far?

Restaurant operators get customer buy-in by balancing the funky with the familiar on menus.

Summer calls for desserts that showcase refreshing flavors and no-fuss formats. Ready to tweak your dessert list to fit the season? Start with these five recipes.

Presenters at the annual Menus of Change conference shared how they’re reshaping menus.

Summer’s hot weather and lazier days call for lighter, less labor-intensive menus. 

These five recipes will spark some new menu ideas. 

Wood-fired ovens take the biggest slice of the pie.

What cold beverage flavors and styles will be refreshing customers this season?

Looking to spruce up your sandwich lineup with something a little different? These five recipes offer unique twists on carriers, fillings and flavors. 

Take a look at four bowls being served at noncommercial operations.