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A collection of menu planning ideas for foodservice operators.

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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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How Graze Craze is taking charcuterie nationwide

By Patricia Cobe on Apr. 21, 2022

Kerry Sylvester and Brady Lee are turning the charcuterie trend into a growing foodservice business.

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Recipe report: Earth-friendly dishes

By Patricia Cobe on Apr. 21, 2022

These five eco-friendly recipes pay tribute to Earth Month without putting a strain on the kitchen.

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FDA drafts guidance for evaluating food allergens beyond the Big 9

By Kristina Hurtig on Apr. 20, 2022

The agency, which noted that more than 160 foods are known to cause allergic reactions, is looking to evaluate emerging evidence “in a consistent and transparent manner.”

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Quick pivots in a pinch: How substitutions can save the day in K-12 operations

Sponsored content from our partner Land O'Lakes Foodservice on Apr. 18, 2022

Amid budgetary concerns, labor challenges and supply chain issues, many foodservice operators have been working overtime to find ways to streamline their kitchen operations. From automating tasks to t...

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Barbecue dishes heat up spring and summer

Sponsored content from our partner Ken's Foods Inc. on Apr. 13, 2022

The past two years have been a period of unprecedented change for the noncommercial foodservice industry, but operators can count on some things remaining the same. Customers will always love wings...

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