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

Stadium foodservice shifts as football season kicks off

Fewer or no fans in the stands means transitioning to new ways of serving food and drink.

People

A chat with NC State’s new nutrition director

Lauren Smith is helping the university’s dining program navigate this semester as it deals with COVID-19.

Menu

Recipe report: Speed-scratch dishes

With labor still tight in many operations, speed-scratch recipes can provide homemade taste with fewer steps. These five dishes utilize pre-prepped ingredients and smart techniques to create kitchen shortcuts.

Recent Stories

Inside FSD

Recent Stories

After months of craving comfort foods, consumers of all ages are broadening their dining habits to reflect their desire for more healthful offerings.

Schools and after-school care centers with state agency approval will now be able to serve at-risk meals and snacks regardless of location.

Fall has officially begun, but restaurant chains have been busy with seasonal menu launches for several weeks. See what dishes are on trend this season.

At a time when the foodservice industry is pivoting to counteract the world’s health crisis, menu innovation and addressing the evolving demands of today’s consumer are more vital than ever.

Amid the pandemic, dining out remains a significant safety concern for many consumers.

Healthcare leaders are adopting many strategies to make sure staff members feel appreciated and accepted during this stressful year.

FSD is the exclusive media partner of ANFP

While operators are pivoting to cut excess costs and streamline back-of-house operations, they can’t cut corners on the food quality and service their customers have come to expect.

Restaurants with the highest closure rates include those specializing in breakfast and brunch, burgers and sandwiches, desserts and Mexican food, the review platform found.

Chicken is the most popular protein on menus, and many customers continue to crave their favorite preps. But why not add a new chicken dish to the lineup this fall to excite more adventurous eaters? Start with these five globally influenced recipes.