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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

Tulane Dining debuts Bowlful, a plant-based food truck

Recipe report: Comforting pasta dishes

Washington clears the way for catering to ramp back up

Snacking offers comfort and convenience during COVID-19

House of Representatives passes continuing resolution that includes funding to extend summer meal program waivers

Inside FSD

On the up and up—and up

The Greatest Menu Hits of 2019

10 Craveable Burgers

FSD’s Culinary Council

Recent Stories

Menu

Plant-based menus celebrate the power of fruit

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

Operations

USDA issues nationwide waiver for CACFP at-risk program

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

Menu

What restaurants are menuing this fall

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.

Menu

Embracing plant-based proteins allows operators to attract new patrons with elevated menu options

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.

Operations

5 low-cost safety moves with a high impact

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

Operations

4 ways healthcare operators are doubling down on employee inclusion and engagement

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

Menu

Optimize menus and boost appeal with versatile ingredients

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.

Operations

61% of pandemic restaurant closures will be permanent, Yelp says

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

Menu

Recipe report: Globetrotting chicken dishes

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.