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menu development

Steal This Idea

Invitation only with guest chefs

 Oct. 15, 2017

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 forward to coming into the cafeteria.

Operations

9 restaurant chains to watch

 By Benita Gingerella and Heather Lalley on Oct. 11, 2017

These up-and-comers could provide some retail inspiration. FoodService Director’s sister magazine Restaurant Business ranks the fastest growing small- to medium-size restaurant chains.

Menu

Recipe report: Fall flavors

By Patricia Cobe on Oct. 11, 2017

By October, foodservice kitchens are well stocked with squash, apples and other fall produce ready to turn into dishes that fit the season. Check out these recipes.

Menu

Veggies move to center stage at breakfast

By Patricia Cobe on Oct. 10, 2017

These six operators are putting plants first on the morning menu. While many chefs have responded by moving more vegetables to the center of the plate at lunch and dinner, breakfast seems to be the last frontier.

Menu

Is pumpkin spice losing steam?

By Patricia Cobe on Oct. 06, 2017

The popular fall flavor may be on the skids. 1010data revealed that while the number of pumpkin spice products available has surged 50%, sales are growing by just 21%.

Operations

Customization, global flavors leading the way in K-12

By Kelsey Squire on Oct. 05, 2017

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.

Menu

Recipe report: 7 on-trend beverages

By Patricia Cobe on Oct. 04, 2017

The beverage menu is seeing a lot of innovation lately, as operators move away from sugary soft drinks and toward recipes crafted with fresh, natural ingredients.

Operations

University expands vegan offerings

By FSD Staff on Sep. 27, 2017

Tempeh and falafel are being offered at eateries around campus. The new items were introduced in response to students’ requests for more vegetarian and vegan dishes.

Menu

4 ways operators are menuing noodles

By Benita Gingerella on Sep. 27, 2017

A staple in several cuisines, noodles’ adaptability lends them to be used in a variety of dishes. Here are some ways operators are currently menuing the ingredient. 

Menu

Recipe report: 5 pizzas with a twist

By Patricia Cobe on Sep. 27, 2017

October is time to fire up the ovens and satisfy customers’ pizza cravings. These five easy recipes put a twist on pizza tradition by tweaking the toppings just a bit.

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