New Year, new ideas

We’re looking for your new ideas for 2013.

By 
Lindsey Ramsey, Contributing Editor

I don’t think it’s a stretch to say Steal This Idea is the signature feature of FoodService Director. Our hope is to present ideas from all the market segments on a variety of topics, in order to help you do your job better.

But we can’t do this alone, which is why I felt it was time for a call out for new ideas from some new faces. You can send your Steal This Idea submissions to me at lramsey@cspnet.com or submit them online here.

Make it a resolution to submit as many ideas as you can think of. We look forward to reading them.

Keywords: 
new concepts
By Lindsey Ramsey, Contributing Editor
View More Articles By Lindsey Ramsey

Today's Top Story

4 types of workers and how to keep them happy

More From FoodService Director

Industry News & Opinion
Life as a millennial employee
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
Spin your way to stylish plating
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
5 stealable ideas from the ballpark
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
James Beard Foundation opens contest for colleges and universities
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources

Recipedia

Fresh recipes to help you create innovative menus and signature dishes.

FSO of the Month

Innovative foodservice operations to watch.

Research

Industry research, analysis and information to help improve your operation.

Steal This idea

Borrow innovative ideas and time-saving tricks from your peers.

Chefs’ Council

Noncommercial chefs dish on the latest food trends and ideas.
MenuDirections

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.