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health and wellness

Operations

FSD’s Culinary Council shares on-trend takeaways

 By Patricia Cobe on Jan. 09, 2018

Attendees of an FSD culinary summit got a few lessons in local sourcing, promoting talent and fostering inspiration.

Steal This Idea

Food as medicine: Fuel menu creativity with science

 Dec. 19, 2017

With all the hype around probiotics, one operator decided to create a daily dish that incorporates probiotics in addition to prebiotics.

Steal This Idea

Fuel up: Nourish workers with snack stations

Dec. 19, 2017

One operation added fueling stations in their units for workers who didn’t have time to eat or just need a snack.

Operations

Foodservice Director's best ideas of 2017

By Dana Moran on Nov. 20, 2017

Crazy ideas—why not give them a chance? Operators go off the beaten path for FSD’s second annual celebration.

Menu

Pad thai gets a shot of authenticity

By Patricia Cobe on Nov. 16, 2017

Harvard University chefs gave the menu staple a makeover earlier this year. Read on to see the changes they made with new techniques and ingredient combinations.

Menu

Operators say sayonara to soda

By Lynn Freehill-Maye on Nov. 14, 2017

Jazzed-up waters and other low-sugar beverages keep boosting revenue streams. Here’s how three noncommercial operators are keeping up with those rising expectations.

Foodservice Operation of the Month

The hippest bistro on the block

By Julianne Pepitone on Nov. 01, 2017

A senior living operation’s locally sourced takeout jumpstarts sales. About Thyme came about after staffers realized residents enjoyed the option to take a meal to-go.

Operations

8 smart ideas to steal from CU Boulder's dining program

By Patricia Cobe on Oct. 31, 2017

The University of Colorado's newest facility puts college dining on the leading edge. Innovative ideas for engaging the campus's 31,000-plus students are in full view.

Menu

Plants power the plate

By Patricia Cobe on Oct. 15, 2017

Vegetables and grains rose to the top in FSD's 2017 Chefs' Council Menu Trends Survey. Plants are no longer moving to the center of the plate; they’re firmly rooted.

Operations

Trends chefs want to disappear in 2018

By Patricia Cobe on Oct. 15, 2017

What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more.

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