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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Recipe report: Shrimply the best

 By Tara Fitzpatrick on Apr. 16, 2024

These shrimp-centric recipes make the most of a seafood favorite in zesty, spicy, citrusy, bold, tangy ways for mega flavor appeal on the menu.

Menu

These 8 trends are moving menus forward around the world

 By Patricia Cobe on Apr. 11, 2024

Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.

Menu

The way Gen Z eats, thinks and feels informs new wellness series at UPenn

By Tara Fitzpatrick on Apr. 11, 2024

Bon Appetit’s new Dine Well, Eat Smart monthly takeover series taps into the college-age generation’s wants and needs, from lowering their carbon footprint, to elevating their mood, all in a chill, low-key manner.

Menu

Recipe report: Countdown to sun-kissed summer menus

By Tara Fitzpatrick on Apr. 10, 2024

Pocket some key summer-stunner recipes now; bask in the glow of menu success all season long with tropical cocktails, farm-fresh salad, grill-friendly skewers and the famous healthcare recipe, Beef Steak Tomato Sandwich.

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7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

By Tara Fitzpatrick on Apr. 09, 2024

OVG Hospitality’s backyard barbecue-meets-global-street food items are your perfect summer-fun idea starters for something different under the sun in stadium cuisine.

Menu

Versatile plant-based options at college and university foodservice are on the rise

Sponsored content from our partner Impossible Foods on Apr. 05, 2024

For operators looking to expand the plant-based menu options, choosing versatile products that can be used in familiar dishes is the winning choice.

Menu

So long Menu Feed, welcome to Menu Talk

By Patricia Cobe on Apr. 04, 2024

The Menu Feed podcast is transitioning to Menu Talk, featuring inspiring culinary conversations with two hosts: Pat Cobe with Restaurant Business and Bret Thorn, Nation’s Restaurant News.

Menu

Recipe report: Don’t put couscous in a corner

By Tara Fitzpatrick on Apr. 03, 2024

The unsung hero of salads, bowls and more, couscous has got your back, whether it’s in the background, soaking up the sauce, or the main attraction, soaking up the spotlight.

Menu

Campus-harvested honey sweetens the menu at Michigan State

By Benita Gingerella on Apr. 01, 2024

Locally Sourced: MSU Culinary Services has begun incorporating honey harvested on campus in its menus, including in the vinaigrette for its Spring Vegetable Grain Bowl.

Menu

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

By Patricia Cobe on Mar. 28, 2024

Clay Walker, president of the iconic California drive-in, shares why local flavor and hospitality creates staying power.

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