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Creating Healthier Menus
Creating Healthier Menus
A collection of healthier menu ideas
Aug. 15, 2015
Superfood superstars
Ancient grains, fermented foods, dandelion greens, matcha and goji berries are just some of the trendy superfoods currently gaining traction on menus.
Aug. 15, 2015
Pretty imperfect produce
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
July 13, 2015
Blending breakfast in a glass
As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.
July 9, 2015
In the pink?
Artificial color is fighting a losing battle, with manufacturers and restaurants dropping added flavoring and color from some of their products.
July 9, 2015
Using bright produce to entice kids
Some tips on how to entice students to take their half-cup of fruit or vegetables at lunch time in compliance with The Healthy, Hunger-Free Kids Act.
June 15, 2015
Mac and cheese goes vegan
Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.
June 15, 2015
Baking flavor into vegetables
Turn taste up a notch with fresh spices and cooking techniques.
May 11, 2015
Small plates, big taste
Small plates offer delicious, artful fare for a fraction of the calories.
April 13, 2015
From fad to niche
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
March 13, 2015
Keeping it clean
From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.
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Fresh recipes to help you create innovative menus and signature dishes.
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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
FSD’s annual culinary event for noncommercial foodservice operations.
