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Hawaiian Asian Salad › Bring some lively Island flavor to your menu with this vibrant salad—featuring Thai-style red quinoa and vegetable blend stir-fried with roasted pineapple and peppers.
Vegan "Fried Chicken" Biscuit Sliders › These versatile little sliders are perfect as an appetizer but also work for breakfast, lunch or dinner menus.
Spring/Summer Trend Guide See what’s hot in foodservice and what you need to stay on trend. Get the trends ›

Customers

The Ultimate Fry Guide We can help you select the right fries, implement the best pricing and profit strategies, create must-have signature fries, and more. It’s all in The Ultimate Fry Guide. And it’s free.
The Ultimate Guide to Delivery & Takeout Tips and advice to succeed with off-premise customers Download ›

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Nutrition Finder Discover Simplot products that match your operation's nutritional requirements. Find products ›

Category: Menu Planning

Blog Grid

Roasted/Charring Menu Trends

October 1, 2018

Learn why roasting and charring are becoming this fall’s hottest techniques.

The Build Your Own Bowls™ Concept Takes Off

School Menu Inspiration: Build Your Own Bowls

June 28, 2018

Food bowls have been around centuries in Asian cultures, but the craze hit America hard over the last couple of years. For schools, build-your-own bowls can help you stay on-trend and offer truly healthy meals while giving kids the freedom to mix and match their favorite flavors.

Friends eating fries

Loading Up Fries in a Whole New International Way

June 13, 2018

Maybe it started with the Canadian poutine, or the English gravy on chips, but whatever started the trend, you know loaded fries are here to stay!

Tomato Jam

Local Flavor Trends: How Can They Fit In Your Menu?

January 1, 0001

Once flavors hit the mainstream, seems like customers just can’t wait to try them. What’s hitting the mainstream now are tomato jam, charred items and Nashville hot. Breakfast, lunch or dinner, there’s a way to incorporate these new in-demand flavors into your menu.

Breakfast for Dinner? The Blurring of Dayparts Continues

January 1, 0001

Breakfast foods aren’t particularly rebellious most of the time – crispy fried eggs and buttery toast, pancakes stacked high, served with bacon and plenty of syrup.

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