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Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Eskenazi Hospital opens in Indianapolis
  
  USC puts chefs to the test in culinary competition
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
Ideas & Innovation
- Fuel station bars showcase healthy options
  
  App provides school with additional service point
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Steal This Idea
  Borrowing ideas and innovation from your peers
Menu Development
- Asian inspired
  
  Promoting health
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- New managing director of hospitality services at Texas Tech
  
  Metz hires new district manager
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
- FSD of the Month
  A monthly feature that highlights an industry star
Sponsored Content
- Gluten free goes mainstream
  
  America's Knack for Snacks
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

Industry News & Opinion
- News
  Current and breaking news about the foodservice industry
- Regulation & Legislation
  News and analysis of the laws and rules affecting the foodservice industry
- Stories From The Road
  A collection of on-the-road blogs from Editorial Director Paul King
- Without a (Hair)net
  Editor Becky Schilling blogs about foodservice trends
Managing Your Business
- Eskenazi Hospital opens in Indianapolis
  
  USC puts chefs to the test in culinary competition
- Controlling Costs
  Tips to keep your budget on target
- Ensuring Food Safety
  Ensuring proper food safety in your operation
- Food Pricing Database
  Keep up-to-date on the latest food prices
- Generating Revenue
  Revenue-generating insights from fellow directors
- Managing Staff
  A guide to managing staff and enhancing employee performance
Ideas & Innovation
- Fuel station bars showcase healthy options
  
  App provides school with additional service point
- Design Portfolio
  A visual collection of foodservice industry design ideas
- Emerging Trends
  The latest foodservice industry trends, insights and innovations
- Going Green
  A look at how operators are implementing environmentally friendly programs
- Health & Wellness
  Promoting customer and employee well-being
- Operators Share Their Best
  FoodService Director's annual collection of readers' "bests" regarding a variety of foodservice topics
- Steal This Idea
  Borrowing ideas and innovation from your peers
Menu Development
- Asian inspired
  
  Promoting health
- Creating Healthier Menus
  A collection of healthier menu ideas
- Healthy Recipe Revamp
  See how operators make a classic recipe more healthful
- Ingredients
  Insights from growers and menu ideas on a variety of ingredients
- Menu Strategies
  Best practices for creating innovative menus and signature dishes
- Recipe Snapshot
  Flip through a slideshow of each magazine issue's recipes
- Recipedia
  A library of recipes for hospitals, senior living, schools, colleges and businesses
Research
- Industry Census
  A detailed report by segment of current industry research
- The Big Picture
  A comprehensive, data-driven overview of the non-commercial foodservice industry
People in Foodservice
- New managing director of hospitality services at Texas Tech
  
  Metz hires new district manager
- Confessions
  Operators open up about their passions, fears and embarrassing moments
- People on the Move
  See who has been promoted, hired or retired
- Under 30
  Rising industry stars under the age of 30
- FSD of the Month
  A monthly feature that highlights an industry star
Sponsored Content
- Gluten free goes mainstream
  
  America's Knack for Snacks
- Featured Content
  Featured content from our Sponsors
- Industry Center
  Solutions for operators' toughest problems
- FSDTV
  Foodservice-related videos, tutorials and video recipes
- Product Showcase
  New foodservice products and product line extensions

June 2013: Recipes

Published in FSD Update

Click through a Snapshots of all the recipes for the June 2013 issue.

More Than a Side: Hand-Fried Potato Chips with Smoky Blue Cheese Dip

These potato chips get a kick from a sprinkle of curry and a smoky blue cheese dip made with mayo, sour cream, Dijon mustard, Worcestershire sauce and blue cheese.

See full recipe

What's New

Growers’ Insights: Playing with fire

Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.

Packing heat

Beverages: From the tap

Under 30: Queshaun Randall

Industry News & OpinionView All

Foodservice operations protest food safety 'glove law'

State lawmakers have passed a new food safety law that they wish they hadn't. ...

Free lunch bill advances in the House03/07/2014

Study links energy drinks to risky behaviors among teens03/06/2014

Dining hall to offer vegetarian, vegan station03/06/2014

Managing Your BusinessView All

Eskenazi Hospital opens in Indianapolis

Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.

USC puts chefs to the test in culinary competition02/05/2014

"Servo" truck serves students01/30/2014

Unstaffed c-store grows hospital business01/15/2014

Ideas & InnovationView All

Peanut butter bar

In October, our Fresh Start Mondays program at Case Dining Hall, in partnership with the National Peanut Board, featured a peanut butter bar complete with a variety of peanut butter preparations. 03/06/2014