MenuDirections Conference Subscribe to our Newsletters

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
  
  What’s in your kitchen?
- 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
  
  What’s in your kitchen?
- 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

Summer Eats: An FSD-Style Fish Fry

These fish meet the fryer to create delicious summer fare.

Salt Cod Balls with Saffron Aïoli

Salt cod appears in many Spanish, Italian and Scandinavian recipes and is available in a variety of grades. To rehydrate, brush off any excess salt and soak the cod in water overnight, changing the water several times.

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