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A collection of menu planning ideas for foodservice operators.

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What types of flavors draw today's customers?

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

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When innovating flavors, how far is too far?

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

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Recipe report: Seasonal sweets

By Patricia Cobe on Jun. 27, 2018

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.

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6 ways foodservice operators are making progress with plant-based dishes, sustainability

By Patricia Cobe on Jun. 25, 2018

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

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Recipe report: Best of summer

By Patricia Cobe on Jun. 20, 2018

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

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Recipe report: Grain bowls

By Patricia Cobe on Jun. 13, 2018

These five recipes will spark some new menu ideas. 

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Which pizza ovens do consumers prefer most?

By Benita Gingerella on Jun. 13, 2018

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

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6 summer drink trends hitting the menu

By Patricia Cobe on Jun. 08, 2018

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

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Recipe report: New takes on sandwiches

By Patricia Cobe on Jun. 06, 2018

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

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4 ways chefs are serving up bowls

By Benita Gingerella on Jun. 05, 2018

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