Menu

A collection of menu planning ideas for foodservice operators.

Aramark Healthcare teams up with Patient Engagement Advisors

By FSD Staff on Jan. 12, 2022

The latter company's platform helps provide patients with support around medications, nutrition and more after a hospital stay.

Lucas Oil Stadium ties menu into College Football Playoff National Championship

By Patricia Cobe on Jan. 09, 2022

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

How celebrated chef David Burke keeps creativity flowing after decades in the business

By Patricia Cobe on Jan. 06, 2022

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

Recipe report: Plant-based comfort foods

By Patricia Cobe on Jan. 06, 2022

Feed cold-weather cravings for comfort foods while meeting the demand for vegan options with these five dishes.

Maximize menu versatility while minimizing inventory

Sponsored content from our partner Tyson K-12 on Dec. 22, 2021

How workhorse proteins make foodservice prep easier

Chefs put new twists on charcuterie

By Patricia Cobe on Dec. 17, 2021

Unique ingredients, artisanal sourcing and creative presentations are taking meat-and-cheese boards up a notch.

Recipe report: Just-in-time catering ideas

By Patricia Cobe on Dec. 16, 2021

Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.

How to innovate the menu by amplifying this year's trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

Here's what's trending on the global menu scene

By Patricia Cobe on Dec. 13, 2021

Avocado coffee and immune-boosting desserts are among the hot items worldwide, says Technomic’s new forecast of global trends.

Anytime dining and hyperlocal sourcing elevate Salmon at Medway retirement community

By Patricia Cobe on Dec. 10, 2021

Farm-to-table and flexible options evolve to a whole new level in the hands of chef Jason Wallin.

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Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

Learn more about our latest honoree.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

Menu Feed

Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

Sustainability

Insights on reducing waste, conserving resources and more.