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A collection of menu planning ideas for foodservice operators.

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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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Labor-saving solutions for craveable desserts

Sponsored content from our partner Krusteaz Professional on May 02, 2022

Current labor challenges and short-staffing issues abound in restaurants, and the same issue is hitting noncommercial foodservice, too. And in some segments, such as college and university foodservice...

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Recipe report: Get ready for Cinco de Mayo

By Patricia Cobe on Apr. 28, 2022

Make your menu more festive on May 5 by adding one or more of these five recipes.

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A cooking competition turns into a recruiting event for Aberdeen Heights retirement community

By Patricia Cobe on Apr. 27, 2022

Cura Hospitality, the facility’s new foodservice provider, staged “Chef Wars” to introduce residents to the kitchen. One volunteer was so impressed, he joined the culinary team.

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Sodexo aims to add more plant-based dishes at colleges

By FSD Staff on Apr. 21, 2022

The company is working with the Humane Society to help meet its goal of having 42% of menu items on campus be plant-based by 2025.

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