A collection of menu planning ideas for foodservice operators.


Build a functional nutritious menu with plant-based options

While foodservice operations across the country have expanded their vegan and vegetarian menus in recent years, those plant-based options are crossing over into the mainstream.


Recipe report: On-trend beverages

Consumers are demanding more from the beverage side of the menu, and operators are delivering, with innovative takes on lemonades, teas, juices and smoothies.

Warm spices and seasonal ingredients are as much a harbinger of autumn as falling leaves and longer nights.

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.

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.