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menu development

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Recipe report: Spice up your menu

 By Patricia Cobe on Feb. 14, 2018

To heat up the menu with something new, try one of these four recipes. Spicy flavors continue to find favor with today’s consumers. 

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Supersized salads: Bigger bowls mean more toppings

 Feb. 13, 2018

Big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery.

Operations

Sodexo chefs name 5 food trends for 2018

By FSD Staff on Feb. 13, 2018

Chefs predict plant-forward and fermented food dishes will appear more on menus this year.

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Joining forces: Collaborate with dietetics students to foster menu ideas

Feb. 13, 2018

One operation set up an interactive collaboration with its dietetics department where students worked with the culinary team to test how recipes are produced.

Menu

Contending with ‘clean’ eating

By Lynn Freehill-Maye on Feb. 13, 2018

How to address the concerns of diners still buzzing over this undefinable trend.

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Snap a pic: Have students use smartphones to document preferences

Feb. 13, 2018

One operation started a 50-member vegan team in response to students expressing the need for more vegan options.

Menu

A game-day meal plan

By Patricia Cobe on Feb. 09, 2018

Operators share their Final Four picks for best fan food. 

Menu

3 healthy rock stars

By Lynn Freehill-Maye on Feb. 09, 2018

How to excite diners about the new face of food as medicine. 

Menu

What a voraciously vegan college has on the menu

By FSD Staff on Feb. 09, 2018

See what a school's mostly vegan cafe is serving up to students.

Operations

4 ways operators are catering to diners during Lent

By Benita Gingerella on Feb. 08, 2018

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px 'Trebuchet MS'; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} FSDs are shifting their marketing campaigns and offering new fish-based dishes for the upcoming Lenten season. 

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