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A collection of menu planning ideas for foodservice operators.

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3 reasons why biscuits are a back-of-house game changer

 Sponsored content from our partner General Mills Foodservice on Sep. 08, 2021

Whether it’s for meals in a restaurant, dining hall, cafeteria or any foodservice establishment, there are plenty of ways that biscuits can give back-of-house staff a boost.

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See what Aramark is cooking up this football season

 By FSD Staff on Sep. 08, 2021

Contactless ordering and a new cocktail program are cornerstones of this year’s offerings.

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What’s driving plant-based burger consumption?

By FSD Staff on Sep. 08, 2021

The demand for meatless menu items is not slowing down.

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How Playa Bowls turned a blender and a dream into a growing fast-casual concept

By Patricia Cobe on Sep. 02, 2021

Rob Giuliani and his partner, Abby Taylor, started with a stand on the Jersey shore selling smoothies and acai bowls and grew it into a 126-unit chain.

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Recipe report: Celebrating summer’s end

By Patricia Cobe on Sep. 02, 2021

Labor Day marks the unofficial end of summer, but there’s still plenty of seasonal produce and lots of refreshing menu items to enjoy, as these five recipes demonstrate.

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What’s on the menu for the new school year?

By FSD Staff on Aug. 30, 2021

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

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Recipe report: Fresh takes on chicken

By Patricia Cobe on Aug. 25, 2021

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

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What food futurist Liz Moskow sees for the months ahead

By Patricia Cobe on Aug. 19, 2021

Tracking trends for Nextbite, a virtual brand developer, Moskow provides insights into where foodservice is heading.

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Recipe report: Playing up fall flavors

By Patricia Cobe on Aug. 18, 2021

It’s still August, but pumpkin spice is already showing up on menus, along with other pumpkin-flavored beverages, entrees and treats. Apples and squash are also making their mark, too.

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Vegan quick-service concept opens at University of California at San Diego

By FSD Staff on Aug. 16, 2021

This is Plant Power Fast Food’s second location on a college campus.

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