A collection of menu planning ideas for foodservice operators.


Creating signature soups with speed-scratch favorites

Through soup, a popular healthcare foodservice facility meal, operators can use signature and familiar flavors to attract consumers without breaking the bank.


Jose Andres’ veg-centric Beefsteak comes to Northwestern University

Compass Group is partnering with Andres and others for new food options at the university’s Feinberg School of Medicine.

The company's Mood Boost program reworks the concept of functional foods for young eaters.

Cold weather calls for hot sandwiches. Tempt customers with this toasty collection featuring melted cheese, barbecued meats, spicy shrimp and savory vegetables.

Hear about the trends impacting this growing segment, including snacking, bar food and changing dietary preferences.

To engage clientele, foodservice operators at business and industry facilities should offer classic and specialty coffees as well as pairing trending flavors using syrups and add-ins.

Wintry weather has arrived in many locations, boosting the demand for warm, comforting meals. These five recipes fit the bill, showcasing satisfying favorites with updated twists.

Chefs teamed up for an afternoon of recipe ideation.

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

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.

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