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A collection of menu planning ideas for foodservice operators.

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Binghamton University grad launches bubble tea concept on campus

 By Patricia Cobe on Oct. 20, 2021

Leighton Blackwood partnered with Sodexo to turn an entrepreneurial project into reality.

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Recipe report: New takes on pasta

 By Patricia Cobe on Oct. 14, 2021

October is National Pasta Month, the perfect time to add a new pasta prep to your collection.

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College students away from home really miss homecooked meals, survey finds

By Patricia Cobe on Oct. 14, 2021

To celebrate National Pasta Month, one company is giving homesick students in Madison, Wis., free dinners delivered to their doors.

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Sodexo’s ‘Love of Food Innovation Challenge’ takes to the streets

By Patricia Cobe on Oct. 12, 2021

The digital competition encouraged chefs to submit dishes inspired by global street foods.

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Cura Hospitality cooks up a fundraising dinner at The Sisters of St. Joseph community

By Patricia Cobe on Oct. 08, 2021

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

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Recipe report: Pizza pizzazz

By Patricia Cobe on Oct. 07, 2021

October is National Pizza Month, the perfect time to up your pizza game.

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How KFC's head chef taps his food science, nutrition and culinary expertise

By Patricia Cobe on Oct. 07, 2021

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.

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What role does health play when it comes to desserts?

By FSD Staff on Oct. 07, 2021

Dessert consumption has risen since the pandemic began, though diners’ definition of dessert is changing.

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Recipe report: Standout soups

By Kelsey Squire on Sep. 29, 2021

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

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Culinary input from former student stamps Stony Brook University's new Indian concept with authenticity

By Patricia Cobe on Sep. 24, 2021

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

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