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A collection of menu planning ideas for foodservice operators.

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How DIG on 4th merges fast casual and full service into a welcoming cafe concept

 By Patricia Cobe on May 19, 2022

Head chef Matt Weingarten’s veg-centric menu and comforting vibe elevate the DIG experience and build community.

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Recipe report: Salad days are here

 By Patricia Cobe on May 19, 2022

The warmer weather and fresh produce available are open invitations to add a few new salads to the lineup.

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Oktoberfest snacks perfect for fall noshing

Sponsored content from our partner J&J Snack Foods on May 16, 2022

Summertime is just around the corner, but believe it or not, now’s the time to make plans for a successful fall. Oktoberfest will be here before operators know it, so it’s important to get started on ...

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Grow beverage sales with trending cold brew coffee

Sponsored content from our partner Segafredo Zanetti® on May 16, 2022

Cold brew has been one of the fastest growing foodservice trends over the past few years, appealing to consumers with its smooth, refreshing taste while expanding the cold coffee category, creating an...

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Recipe report: Spring desserts

By Patricia Cobe on May 12, 2022

May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup.

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7 global menu trends to keep an eye on

By Patricia Cobe on May 11, 2022

Inflation, simplicity and familiarity are driving menu development around the world, foodservice researcher Technomic finds.

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5 stats on sandwich preferences

By FSD Staff on May 09, 2022

See what today's diners want and what’s trending on the sandwich menu.

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Menu maven Nancy Kruse shares her take on emerging and evergreen food trends

By Patricia Cobe on May 05, 2022

These are the flavors, ingredients and techniques that will have staying power through 2022 into 2023.

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Recipe report: Standout salsas

By Patricia Cobe on May 04, 2022

A bold salsa can elevate everything from hummus to grilled chicken, tacos and burgers.

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Aladdin’s Vegebond Takeovers boost plant-forward eating on campus

By Patricia Cobe on May 04, 2022

The program is designed to pop into existing food stations in college cafes and dining halls.

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