Menu Strategies

Best practices for creating innovative menus and signature dishes

FSDs spill on cost-effective protein they're loving right now.

soup bar

Operators share innovative ways to excite winter-weary customers.

vegan food

College operators share students’ favorite vegan offerings


Operators are menuing dips that they hope will be a slam dunk with diners. 

to-go meals
Portable items continue to be a top priority.
egg nog

Winter beverages spotlighting mint, mocha, eggnog and berries are commonplace as limited-time offers and at holiday events. So what’s newly trending this season?  

menu trends

These eight food and drink forces shaped menus this year.


These are the fastest-growing flavors in today's trending dishes.

As diners’ access to and interest in a wider variety of cuisines and flavors grows, it’s important for directors to keep a critical eye on what customers want right now.
fish and kale

Here's how they're incentivizing high-quality meals.


FSD Resources