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A collection of menu planning ideas for foodservice operators.

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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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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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Recipe report: Seasonal bowls

By Patricia Cobe on Aug. 12, 2021

Bowls continue to trend on menus, as the format is portable, delivery-friendly and adaptable to a wide variety of cuisines. To freshen up your bowl lineup for fall, start with these five recipes—they offer new ways to combine grains, vegetables and proteins into tasty meals.

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How plant-based options are simplifying menus in post-pandemic foodservice

Sponsored content from our partner Conagra Foodservice on Aug. 10, 2021

Here’s a few ways to use Gardein products on a simplified menu—in dishes that can be made with or without meat:

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San Diego Symphony-goers get new food options

By FSD Staff on Aug. 09, 2021

The dining program at recently opened The Rady Shell at Jacobs Park is cashless, with a focus on local favorites.

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Lemons, salt and patience flavor a fast casual's newest bowl

By Patricia Cobe on Aug. 06, 2021

Cava's Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean.

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