The cold-weather favorite has many different looks on menus. Here are four ways soup is currently appearing on menus. 

international favorites

Guests enjoy exploring new ethnic tastes as well as familiar international dishes. Here are five classics from Chinese, Greek, Italian, Mexican and French cuisines.

Grilled Skirt Steak Tacos with Smoky Salsa

Mexican food in the U.S. has gotten much more specialized, as chefs experiment with unusual chilies, regional cooking styles and native ingredients that were previously unavailable.
The salad includes the traditional ingredients of cucumber, tomatoes, romaine lettuce, feta cheese and onion, drizzled with a creamy yogurt dressing spiced with cumin, mint and cayenne.
meal kit
Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits.
mushroom burger

Changing preferences have operators shifting to new toppings and flavor profiles. Operators are experimenting to keep the staple top of mind for consumers. 

winter salad bar

Make salads feel more seasonal with cold-weather veggies. While salad bars can be the heart of promoting a plant-forward mission, they come with a responsibility.

sea veggies

Just when everyone finally figured out how to pronounce acai, a new superfood may be hitting the scene. Mercifully, it goes by an easier-to-say name: sea vegetables.

Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing.
plant power

Vegetables and grains rose to the top in FSD's 2017 Chefs' Council Menu Trends Survey. Plants are no longer moving to the center of the plate; they’re firmly rooted.


FSD Resources