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Menu Trends

Put your values on the menu: Parsing through clean label, natural, organic and local Put your values on the menu: Parsing through clean label, natural, organic and local

What’s right for your procurement processes, your menu, your customers and your stakeholders? Before you jump on any bandwagons, let’s look closely at the menu label terms we hear being thrown around like a chopped salad at lunch rush.

byTara Fitzpatrick

Sep 6, 2022

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1 Min Read

Recipe report: Fall treats that go beyond pumpkin Recipe report: Fall treats that go beyond pumpkin

byKelsey Squire

Sep 6, 2022

6 Slides

Beyond mocktails: How to craft a solid zero-proof beverage list Beyond mocktails: How to craft a solid zero-proof beverage list

byJonathan Deutsch, PhD

Sep 6, 2022

1 Min Read

Recipe report: Late-summer specials Recipe report: Late-summer specials

byPatricia Cobe

Sep 1, 2022

6 Slides

Cristina Suarez

Hospital & Healthcare

Cristina Suarez’s evolution from ‘bargirl’ to corporate beverage director of Kush Hospitality Group Cristina Suarez’s evolution from ‘bargirl’ to corporate beverage director of Kush Hospitality Group

byPatricia Cobe

Sep 1, 2022

Colleges and universities unveil new menu options

Colleges & Universities

Colleges and universities unveil new menu options Colleges and universities unveil new menu options

byReyna Estrada

Sep 1, 2022

1 Min Read

colts desserts

New menu at Lucas Oil Stadium showcases dishes from 2 Indianapolis Colts

New menu at Lucas Oil Stadium showcases dishes from 2 Indianapolis Colts

byPatricia Cobe

chicken entree

Recipe report: 5 easy entrees

Recipe report: 5 easy entrees

byPatricia Cobe

tostadas

Hospital & Healthcare

Cura Hospitality pilots cooking demos for Allegheny Health Network’s Healthy Food Centers

Cura Hospitality pilots cooking demos for Allegheny Health Network’s Healthy Food Centers

byPatricia Cobe

Italian beef

Demand for Italian beef sandwiches soars, thanks to Hulu's 'The Bear'

Demand for Italian beef sandwiches soars, thanks to Hulu's 'The Bear'

byPatricia Cobe

How operators can deliver on diners’ demands for sustainability

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How operators can deliver on diners’ demands for sustainability

How operators can deliver on diners’ demands for sustainability

Lentil Tacos

K-12 menus take plant-forward eating back to basics

K-12 menus take plant-forward eating back to basics

byPatricia Cobe

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Foodservice menu trending: 15 fun ways to embrace Mexican comfort food

Foodservice menu trending: 15 fun ways to embrace Mexican comfort food

drinks

How cold coffee is heating up the menu at Caribou

How cold coffee is heating up the menu at Caribou

byPatricia Cobe

breakfast

Recipe report: Breakfast

Recipe report: Breakfast

byPatricia Cobe

French toast sticks

Restaurants go all in on French toast sticks

Restaurants go all in on French toast sticks

byPatricia Cobe

kat kafe entrance

Hospital & Healthcare

New partnership is a win-win for St. Jude Children's Research Hospital and local Memphis restaurants

New partnership is a win-win for St. Jude Children's Research Hospital and local Memphis restaurants

byPatricia Cobe

bacon

Foodservice spots in New England are spared a big supply-chain hit

Foodservice spots in New England are spared a big supply-chain hit

grab-and-go items

Recipe report: Grab-and-go lunches

Recipe report: Grab-and-go lunches

byPatricia Cobe

pumpkin

Pumpkin spice season kicks off earlier every year

Pumpkin spice season kicks off earlier every year

byPatricia Cobe

chef ortega

Senior Dining & Meals

Senior-living chefs craft purees into gourmet dishes

Senior-living chefs craft purees into gourmet dishes

byPatricia Cobe

Menu price inflation stayed elevated in July

Menu price inflation stayed elevated in July

byJonathan Maze

The food hall gears up for its next act

The food hall gears up for its next act

The food hall gears up for its next act

byPatricia Cobe

produce assortment

Plant-forward eating continues to gain steam post-pandemic

Plant-forward eating continues to gain steam post-pandemic

byPatricia Cobe

Lobster Roll

How 2 cousins from Maine got the rest of the country tuned into lobster rolls

How 2 cousins from Maine got the rest of the country tuned into lobster rolls

byPatricia Cobe

Make global flavors appealing for K-12 appetites

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Make global flavors appealing for K-12 appetites

Make global flavors appealing for K-12 appetites

produce array

Recipe report: Spotlight on summer produce

Recipe report: Spotlight on summer produce

byPatricia Cobe

A student grabs a piece of fruit.

Schools add more vegetarian and halal options as students return to cafeterias

Schools add more vegetarian and halal options as students return to cafeterias

byBenita Gingerella

10 ways bowls are totally taking over foodservice menus

10 ways bowls are totally taking over foodservice menus

byTara Fitzpatrick

Brisket platter

Colleges & Universities

University of Michigan stadium tempts fans with new menu as college football season gets underway

University of Michigan stadium tempts fans with new menu as college football season gets underway

byPatricia Cobe

hotel dining room

5 food and drink trends checking in at hotels

5 food and drink trends checking in at hotels

byPatricia Cobe

club sandwich

Recipe report: Refresh the sandwich lineup

Recipe report: Refresh the sandwich lineup

byPatricia Cobe

The state of K-12 foodservice: Expanding student palates

The state of K-12 foodservice: Expanding student palates

The state of K-12 foodservice: Expanding student palates

byBenita Gingerella

lime beverage

Recipe report: Beat-the-heat beverages

Recipe report: Beat-the-heat beverages

byPatricia Cobe

Marc Forgione dishes

How Marc Forgione keeps growing his culinary legacy and restaurant cred

How Marc Forgione keeps growing his culinary legacy and restaurant cred

byPatricia Cobe

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