menu development

side dishes
Here's what diners are looking for in entree accompaniments. Here’s what attributes consumers say are important when picking sides. ...
earth
FSD’s managing editor dishes on the November issue and the best ways operators are menuing trends like plant-based dishes, international cuisines and DIY options.
eggs
A university's new station hits on all dayparts. Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept. Here’s a sample...
biryani
Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing skill sets—with experiences and training—to make development happen.
oversized portions
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. ...
Frose
Two kinds of burgers and upcycling make the list! Frose, sushi burgers and single-item restaurants are hot topics as of late. Here’s what’s trending now.
chefs
Shaler Area School District started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, the students have been looking...
tapas
Vanderbilt created a high school “focus group” to see what future college students will want in terms of foodservice. They called up two now-seniors from the last group to get 10 of their friends...
School operations are tackling industry trends while employing a variety of means to address changing rules for school meals, according to a recent survey by the SNA.
Mocktails are trending as beverage options, as consumers look for the same premium ingredients and fresh flavors in nonalcoholic drinks as they do in craft cocktails.

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