Emerging Trends

The latest foodservice industry trends, insights and innovations
making bacon at microsoft
In order to add a signature spin to its menu, the team at Compass Group-managed Microsoft Dining, in Redmond, Wash., has brought home the bacon—its own bacon, that is.
Hollywood’s glitz and glamor has steeped into Emerson Kitchen, the new dining location of Boston-based Emerson College’s satellite residential program in Los Angeles.
Georgia Tech southern food small plates
Small plates starring flavors of the South were the feature at the Meet The Chefs event at Georgia Tech University, in Atlanta, held at the end of the spring semester.
This month: gender pizza preferences, consumers ignore sodium intake and cereal price projections.
Caesar was a focus of a recent event at the State University of New York (SUNY) at Buffalo—and we’re not talking about the salad. SUNY Buffalo students got to eat like Julius Caesar and more at the...
Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa.
Kathryn Massey, CDM, dietary manager at Floyd Valley Hospital, in Sioux City, Iowa, took over as chair of the Association of Nutrition and Foodservice Professionals (ANFP) during the recent National...
The recent ruling by the NCAA that student-athletes in Division I institutions will be allowed unlimited meals and snacks has been met with everything from consternation to puzzlement from...
Chef Rick Bayless at University of Pennsylvania
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.
Health, wellness and global flavors were among some of the topics that filtered to the top of the latest trends report from Y-Pulse, a division of research and consulting firm Olson Communications...


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