Emerging Trends

The latest foodservice industry trends, insights and innovations
food hall

Here’s a look at several concepts that might have the mojo to break out beyond the food hall format...

hoots the hybrid

Hooters is trying a new model with counter-service ordering plus a full-service bar and dining area. The restaurant was nearly full 15 minutes after opening.

back to college

Several trends are poised to impact college and university foodservice in the 2017-18 school year. Here, FSD dives into a handful such as labor concerns and more...

fidget spinner
While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. Check out how this chef is showing off the new technique.
waste lettuce trash

Operators are redoubling efforts to turn food scraps into inventive dishes and drinks. Here are a few unique solutions to the waste problem.

people eating at counter

Restaurants have had to adapt or be left behind by a changing industry. Here are five trends that can help operators efficiently keep pace with diners’ modern demands....

college kids eating

While there was plenty of delicious food to be found during NACUFS’ annual conference in Nashville, FoodService Director’s top finds included a number of operational...

soup sandwich
This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.
students dining table

Students at Ball State University weigh in. 

students school lunch cafeteria

A number of best practices for engaging K-12 students were unveiled this week at the School Nutrition Association’s annual conference, held in Atlanta. Here's how...

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