Latest Articles
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
Thirty-three U.S. senators sent an open letter to the CEO of Compass Group that set out a case for Senate cafeteria employees being allowed to unionize.
How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.
job fair
FSDs are looking for talent. With the market starting to tighten, the job fair has returned as an effective means to find potential qualified candidates.
ponce city market
Atlanta’s newest entrant is Ponce City Market, an internationally inspired restaurant-retail hybrid showcasing well-known and emerging culinary talent.
fettuccini web
Here’s how the University of Washington adapted fettuccine Alfredo to be suitable for gluten-sensitive eaters without losing its mass student appeal.
smoked salmon cuts
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
sopa seca
Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.