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A collection of menu planning ideas for foodservice operators.

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The top menu trends of the year

 By Patricia Cobe on Dec. 16, 2022

Supply chain and labor obstacles forced operators to streamline menus, but culinary and flavor innovation did not stand still.

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10 food trends that will be popular with kids in 2023

By Benita Gingerella on Dec. 15, 2022

Chartwells K12 has once again released its list of the food trends that will be a hit with students in the upcoming year.

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How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company

By Patricia Cobe on Dec. 15, 2022

The award-winning chef has positioned Minneapolis as a dining destination, published a cookbook, initiated a mentorship program and more.

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Recipe report: Quick dishes for busy cooks

By Patricia Cobe on Dec. 14, 2022

This time of year is a busy one, and the 24 hours in a day may not feel like enough to tick off everything on the to-do list. Thankfully, these five recipes can be prepared in a flash.

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The menu trends gaining steam going into next year

Dec. 09, 2022

See which trends bubbled to the surface and are poised to impact menus in the coming months.

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The top 10 stories on FSD this year

Dec. 09, 2022

Articles on menu trends and consumer preferences rose to the top in 2022.

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The most-read Recipe Reports of 2022

Dec. 09, 2022

Recipes that are heavy on comfort and light on labor were a hit with readers.

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Recipe report: Holiday cookies

By Patricia Cobe on Dec. 07, 2022

Cookie season is in high gear as the days tick down to the holidays. Every baker has tried-and-true favorites, but maybe this is the year to add one of these five cookie recipes to the file.

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Plant-based cuisine to get push at NYC hospitals thanks to new partnership

By Kelsey Squire on Dec. 06, 2022

The city’s mayor is teaming up with the American College of Lifestyle Medicine to train doctors, dietitians and other healthcare workers on the benefits of plant-forward diets, stress management and more.

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How Sonic integrates culinary and marketing to drive innovation

By Patricia Cobe on Dec. 01, 2022

Menu items are constantly flowing out of the chain's R&D pipeline to tap into diners’ desire for variety.

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