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Menu Trends

Recipe report: Low-stress dishes for stressful times Recipe report: Low-stress dishes for stressful times

The coronavirus crisis has depleted kitchen workforces and closed a lot of foodservice facilities. But students, the work-from-home crowd and restaurant customers still need to get fed. These five low-labor recipes, adaptable to takeout and delivery, can help ease the stress.

byPatricia Cobe

Mar 26, 2020

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6 Slides

Vegetable lasagna

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Plant-forward options without added labor: How incidentally vegetarian foods can boost menu appeal Plant-forward options without added labor: How incidentally vegetarian foods can boost menu appeal

Mar 26, 2020

1 Min Read

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Sales sizzle with smoked meats on the menu!Sales sizzle with smoked meats on the menu!

Mar 23, 2020

1 Min Read

aloha poke interior

How Aloha Poke diversified its menu to boost traffic and sales How Aloha Poke diversified its menu to boost traffic and sales

byPatricia Cobe

Mar 20, 2020

Recipe report: Comfort foods Recipe report: Comfort foods

Mar 19, 2020

6 Slides

latin-menu-mix-tacos.png

12 taco ideas for onsite food service menus 12 taco ideas for onsite food service menus

byTara Fitzpatrick

Mar 18, 2020

13 Slides

School cafeteria

What the coronavirus pandemic means for K-12 foodservice

What the coronavirus pandemic means for K-12 foodservice

byKelsey Squire, Benita Gingerella

Top 50 Contract Companies

Foodservice menu trending: Aramark chef on developing menu trends; 20 reasons to love food

Foodservice menu trending: Aramark chef on developing menu trends; 20 reasons to love food

byFood Management Staff

3 ways food service chefs are menuing mozzarella cheese

3 ways food service chefs are menuing mozzarella cheese

byTara Fitzpatrick

grab and go sandwich

Recipe report: Grab-and-go

Recipe report: Grab-and-go

byPatricia Cobe

kronos hummus

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3 ways to stretch the food budget with hummus

3 ways to stretch the food budget with hummus

Food & Beverage Trends

Flavor of the Month: Garam masala, India’s warming spice blend

Flavor of the Month: Garam masala, India’s warming spice blend

Veggie bowl

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Capitalize on customization with bowl meals

Capitalize on customization with bowl meals

Rediscovering classic Italian chicken dishes for food service menus

Rediscovering classic Italian chicken dishes for food service menus

byTara Fitzpatrick

winter salad

Recipe report: Seasonal salads 2020

Recipe report: Seasonal salads

byPatricia Cobe

3 ways food service chefs make a bold menu statement with pork

3 ways food service chefs make a bold menu statement with pork

byTara Fitzpatrick

turkey burgers board

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How turkey burgers can appeal to any diet

How turkey burgers can appeal to any diet

soup sandwich combo

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New takes on lunch combos

New takes on lunch combos

seafood dish

Recipe report: Meatless meals 2020

Recipe report: Meatless meals

byPatricia Cobe

Quinoa salad

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Ideas to offer menu customization while accommodating sodium-restricted diets

Ideas to offer menu customization while accommodating sodium-restricted diets

Senior living dining

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Healthcare dining facilities riff on latest restaurant trends

Healthcare dining facilities riff on latest restaurant trends

5 simply smokin’ ways to use barbecue meat as an ingredient for brilliant food service menu items

5 simply smokin’ ways to use barbecue meat as an ingredient for brilliant food service menu items

byTara Fitzpatrick

mardi gras dinner

Recipe report: Party fare for Mardi Gras

Recipe report: Party fare for Mardi Gras

byPatricia Cobe

Taco mac and cheese

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How to offer comfort foods without adding labor

How to offer comfort foods without adding labor

catering

Breaking out of the catering mold

Breaking out of the catering mold

byPatricia Cobe

plant-based burger

Recipe report: Craveable burgers 2020

Recipe report: Craveable burgers

byPatricia Cobe

corner bakery cafe storefront

How Corner Bakery stays on trend as consumer needs change

How Corner Bakery stays on trend as consumer needs change

byPatricia Cobe

Spring salad

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Spring into the new season with in-demand ingredients

Spring into the new season with in-demand ingredients

Foodservice menu trending: Levy Convention Center's hand-pulled mozzarella station, Les Dames d’Escoffier's 2020 trends report

Foodservice menu trending: Levy Convention Center's hand-pulled mozzarella station, Les Dames d’Escoffier's 2020 trends report

byFood Management Staff

Boqueria

How Spanish tapas restaurant Boqueria is making changes to its menu

How Spanish tapas restaurant Boqueria is making changes to its menu

byPatricia Cobe

northwestern menu

Northwestern students embrace 21 days of plants

Northwestern students embrace 21 days of plants

byPatricia Cobe

Oscar popcorn

Recipe report: Oscar party and Valentine treats

Recipe report: Oscar party and Valentine treats

byPatricia Cobe

Food & Beverage Trends

Flavor of the Month: Small, smoky, Calabrian chiles

Flavor of the Month: Small, smoky, Calabrian chiles

Portable soups offer an anytime solution for healthcare workers

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Portable soups offer an anytime solution for healthcare workers

Portable soups offer an anytime solution for healthcare workers

winter produce

Recipe report: Winter produce stars on menus

Recipe report: Winter produce stars on menus

byPatricia Cobe

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