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Menu Trends

New menus debut at Art Institute of Chicago New menus debut at Art Institute of Chicago

Levy teamed up with Boka Restaurant Group to bring a host of new food and drink options to museum-goers.

byKelsey Squire

Mar 24, 2023

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1 Min Read

Recipe report: March Madness fan favorites

Recipe report: March Madness fan favorites Recipe report: March Madness fan favorites

byPatricia Cobe

Mar 23, 2023

6 Slides

Senior Dining & Meals

Phoebe Berks senior-living community gets a new pub Phoebe Berks senior-living community gets a new pub

byPatricia Cobe

Mar 21, 2023

1 Min Read

Students lining up

Colleges & Universities

8 college menu favorites with a cult following 8 college menu favorites with a cult following

byPatricia Cobe

Mar 20, 2023

9 Slides

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Trend Alert: Versatile naan drives excitement across the menu Trend Alert: Versatile naan drives excitement across the menu

Mar 16, 2023

9 Slides

Food & Beverage Trends

Recipe report: Going for the green Recipe report: Going for the green

byPatricia Cobe

Mar 16, 2023

6 Slides

Mai Tai Bowl

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe

Future of food

8 menu trends from the future

8 menu trends from the future

flavor painting

5 ideas to steal from the global restaurant scene

5 ideas to steal from the global restaurant scene

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Foodservice menu trending: 22 iconic steakhouse classics and new classics

Foodservice menu trending: 22 iconic steakhouse classics and new classics

Colleges & Universities

5 takeaways from FSD's college chefs' culinary summit

5 takeaways from FSD's college chefs' culinary summit

byPatricia Cobe

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How to choose the right Plant-Based Protein

How to choose the right Plant-Based Protein

Students cooking

Recipe report: Winning dishes from student chefs

Recipe report: Winning dishes from student chefs

byPatricia Cobe

healthy foods

Carnegie Mellon packs the March calendar for National Nutrition Month

Carnegie Mellon packs the March calendar for National Nutrition Month

byPatricia Cobe

Chef Erica Glasco

NC State is cooking up ways to celebrate Black History Month

NC State is cooking up ways to celebrate Black History Month

byReyna Estrada

one-pot meal

Recipe report: One-pot comfort foods

Recipe report: One-pot comfort foods

byPatricia Cobe

Planta South Beach interior

At Planta, Steven Salm harnesses the culinary power of plants

At Planta, Steven Salm harnesses the culinary power of plants

byPatricia Cobe

Chef Andrew Urbanetti and Soup.JPG

Harvard Dining meets today’s challenges with menu, sustainability and diversity initiatives

Harvard Dining meets today’s challenges with menu, sustainability and diversity initiatives

Plant-based proteins boost diversity on the menu

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Plant-based proteins boost diversity on the menu

Plant-based proteins boost diversity on the menu

college students eating

Colleges & Universities

6 trends currently shaping college dining

6 trends currently shaping college dining

savory waffle

10 menu items making waves around the world

10 menu items making waves around the world

byPatricia Cobe

How a B&I chef combats labor and budget challenges

How a B&I chef combats labor and budget challenges

How a B&I chef combats labor and budget challenges

byPatricia Cobe

seafood

Recipe report: Fresh takes on seafood

Recipe report: Fresh takes on seafood

byPatricia Cobe

Monster Taco

Toyota Stadium kicks off major league soccer season with Texas-style eats

Toyota Stadium kicks off major league soccer season with Texas-style eats

byPatricia Cobe

New menu items introduced at Toyota Stadium for new FC Dallas season

New menu items introduced at Toyota Stadium for new FC Dallas season

Photo courtesy of Cornbread

How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

How Adenah Bayoh is positioning Cornbread Farm to Soul for future expansion

byPatricia Cobe

hummus

Recipe report: Delectable dips

Recipe report: Delectable dips

byKelsey Squire

plant-based meals

The Big Apple goes plant-based

The Big Apple goes plant-based

byAmanda Baltazar

Driving sales and streamlining labor in K-12 foodservice

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Driving sales and streamlining labor in K-12 foodservice

Driving sales and streamlining labor in K-12 foodservice

students at UNL

Meeting students where they are, with the foods they want

Meeting students where they are, with the foods they want

byJulianne Pepitone

pizza

Recipe report: Celebrating pizza

Recipe report: Celebrating pizza

byPatricia Cobe

Anecdote interior

Amenity restaurants are emerging as the future model for corporate dining

Amenity restaurants are emerging as the future model for corporate dining

byPatricia Cobe

students working together

Chartwells Higher Ed brings back Delight-Ful event

Chartwells Higher Ed brings back Delight-Ful event

byKelsey Squire

A Plant Centric sampling table

'Plant Centric' engages diners with inventive menus and interactive tastings

'Plant Centric' engages diners with inventive menus and interactive tastings

byPatricia Cobe

plant-based menu items

UMass Dining teams up with suppliers to debut plant-based incubator program

UMass Dining teams up with suppliers to debut plant-based incubator program

byKelsey Squire

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