FoodService Director

FoodService Director is working to track the unprecedented impacts of COVID-19 on the foodservice industry. Please check our coronavirus section for the latest updates.

Featured News

6 marketing opportunities in April

With spring in full swing, here are several ways to celebrate with diners.

COVID One Year Later (FSD)

COVID-19: One year later

When the first coronavirus death in the U.S. was reported 13 months ago, few could have predicted how this virus would infiltrate every aspect of life as we then knew it.

Menus that move

Menus on the move

Flavor exploration slowed down a bit in 2020, as operators streamlined menus and focused on best-sellers and customer favorites.

Recent Stories

Inside FSD

Recent Stories

A group of Austin-inspired and minority-owned vendors offer up a diverse foodservice experience at the new Q2 Stadium.

Over 2 million Pre-K-12 teachers, school staff and childcare workers were vaccinated through the Federal Retail Pharmacy Program during March.

Even as vaccinations rise and restrictions fall, diners are not changing their behavior so fast.

The corporate cafe is modeled on Sodexo’s Modern Recipe concept, promoting local flavors in a pandemic-ready space.

Uneaten food from the MacNeal Hospital cafeteria is now being donated to those in need.

At Another Broken Egg, Vice President of Culinary Jason Knoll focuses on seasonality and balances indulgence with health.

FSD is the exclusive media partner of ANFP

April marks the start of spring holiday season, beginning with Easter this Sunday. A new menu item or creative preparation is a fitting way to celebrate these events or turn any balmy spring day into a special occasion. For inspiration, tap one of these five recipes.

While many chefs feel inclined to make their soups from scratch, switching to a frozen soup saves time and labor without sacrificing quality.

The B&I provider launches Flexible Food Solutions to feed workers wherever they are.