A collection of menu planning ideas for foodservice operators.


Speed-scratch ingredients create recipe for kitchen efficiency

Speed-scratch ingredients help operators minimize labor costs and ensure menu quality.


Recipe report: On-trend appetizers

Customers not only choose appetizers to start a meal, they also order them as snacks, small plates and table shares. 

Melanie Lagasse's take-home backpack program has grown every year since its inception in 2014.

To expand your snack selection, start with these five recipes. 

These ingredients and flavors are making a splash on menus at independent restaurants.

How can operators make their sandwich selection stand apart from the crowd? Start with these five innovative recipes.

Here's how to ensure students are aware of the plant-based options available by marketing plant-based options effectively.

Here are a few ways that operators can make sure that customers are aware of plant-based menu choices available and entice trial.

Personalizing options at breakfast to ensure greater diner satisfaction can translate to more food and beverage dollars.

Global influences and customization continue to make an impact, according to a recent trend list from Sodexo.