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Menu Trends

Small Axe sauces

Local and mission-driven foods differentiate menus at stadiums and arenas Local and mission-driven foods differentiate menus at stadiums and arenas

See how Delaware North, Sodexo and other operators are bringing regional flair and community-focused ingredients to the fore.

byPatricia Cobe

Jul 20, 2022

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1 Min Read

A bowl of bibimbap.

3 tips to consider when making the menu more culturally diverse 3 tips to consider when making the menu more culturally diverse

byBenita Gingerella

Jul 19, 2022

1 Min Read

Operators look for spicy substitutes amid Sriracha shortage Operators look for spicy substitutes amid Sriracha shortage

byPatricia Cobe

Jul 15, 2022

1 Min Read

Foodservice menu trending: 10 sunny, sophisticated Northern California dishes for summer of menu love Foodservice menu trending: 10 sunny, sophisticated Northern California dishes for summer of menu love

Jul 14, 2022

4 Slides

Recipe report: Cool bowls Recipe report: Cool bowls

byPatricia Cobe

Jul 13, 2022

6 Slides

Menu prices reached another 40-year high in June Menu prices reached another 40-year high in June

byJonathan Maze

Jul 13, 2022

1 Min Read

Healthcare chefs in the kitchen

UW Health chefs win plant-forward recipe contest with Afghan-style vegetable korma

UW Health chefs win plant-forward recipe contest with Afghan-style vegetable korma

byPatricia Cobe

barbecue foods

Recipe report: Al fresco favorites

Recipe report: Al fresco favorites

byPatricia Cobe

Everytable interior

How Sam Polk is making healthy meals accessible and affordable in food deserts

How Sam Polk is making healthy meals accessible and affordable in food deserts

byPatricia Cobe

Save time in the kitchen with ready-to-bake cake and muffin batters

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Save time in the kitchen with ready-to-bake cake and muffin batters

Save time in the kitchen with ready-to-bake cake and muffin batters

Qdoda menu items

Ghost kitchens get ready for their next act

Ghost kitchens get ready for their next act

byHeather Lalley

Real talk: An insightful conversation on plant-based menus, marketing and more

Real talk: An insightful conversation on plant-based menus, marketing and more

byTara Fitzpatrick

Sponsored Content

3 strategies for elevating menus

3 strategies for elevating menus

cherry dessert

Recipe report: Summer sweets and treats

Recipe report: Summer sweets and treats

byPatricia Cobe

3 ways to lighten up comfort food and keep the crave factor

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3 ways to lighten up comfort food and keep the crave factor

3 ways to lighten up comfort food and keep the crave factor

snack plate

Recipe report: Summer snacking

Recipe report: Summer snacking

byPatricia Cobe

Meeting the high demand for Mexican-inspired and plant-based eats

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Meeting the high demand for Mexican-inspired and plant-based eats

Meeting the high demand for Mexican-inspired and plant-based eats

Menus of Change panel

How K-12 and college dining are tackling current foodservice challenges

How K-12 and college dining are tackling current foodservice challenges

byPatricia Cobe

10 sunny, sophisticated Northern California dishes for summer of menu love

10 sunny, sophisticated Northern California dishes for summer of menu love

byTara Fitzpatrick

Is it time to retire your QR code menu?

Is it time to retire your QR code menu?

byJonathan Deutsch, PhD

produce

3 ways to make plant-forward eating more craveable

3 ways to make plant-forward eating more craveable

byPatricia Cobe

How Firebirds’ Steve Sturm puts the wood-fired grill front and center

How Firebirds’ Steve Sturm puts the wood-fired grill front and center

How Firebirds’ Steve Sturm puts the wood-fired grill front and center

byPatricia Cobe

burgers

Recipe report: Boredom-busting burgers

Recipe report: Boredom-busting burgers

byPatricia Cobe

5 things: ISS Guckenheimer pledges 55% plant-based menu options by 2025

5 things: ISS Guckenheimer pledges 55% plant-based menu options by 2025

teriyaki noodles

Top 50 Contract Companies

Aramark to cut greenhouse gas emissions by a quarter by 2030

Aramark to cut greenhouse gas emissions by a quarter by 2030

Dessert station at Woman's Hospital

Cura chef blends his wellness journey and culinary skills in the kitchen

Cura chef blends his wellness journey and culinary skills in the kitchen

byPatricia Cobe

menu price surprise

Menu prices kept soaring in May

Menu prices kept soaring in May

salad prep

Recipe report: Summer specials

Recipe report: Summer specials

byPatricia Cobe

waterside mac and cheese

Students at Waterside School get a side of etiquette with lunch

Students at Waterside School get a side of etiquette with lunch

byPatricia Cobe

Foodservice menu trending: Banana Fosters Bread & Butter Pudding

Foodservice menu trending: Banana Fosters Bread & Butter Pudding

chicken dish

Recipe report: Chicken 5 ways

Recipe report: Chicken 5 ways

byPatricia Cobe

Looking at mid-year menu trends with Technomic’s Lizzy Freier

Looking at mid-year menu trends with Technomic’s Lizzy Freier

byPatricia Cobe

DoorDash unveils consumers' favorite items to order for delivery

DoorDash unveils consumers' favorite items to order for delivery

byPatricia Cobe

meat on the grill

Recipe report: Summer grilling 2022

Recipe report: Summer grilling

byPatricia Cobe

plant-based dishes at the Show

Here are some plant-based standouts at the National Restaurant Association Show

Here are some plant-based standouts at the National Restaurant Association Show

byHeather Lalley

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