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

Packaging remains a hurdle as operators plan for the future

COVID slowed down many teams’ sustainability efforts, and for some, a clear solution remains under wraps.

Operations

Why the shift to delivery may not last

A new study uncovered that many consumers replaced dining in with delivery last year—a trend that reversed as eateries reopened.

Menu

How the Humane Society is pushing the boundaries of plant-based eating

Increased demand for meatless menu items is fueling creativity.

Recent Stories

Inside FSD

Recent Stories

Here's how some nutrition teams are being recognized this year.

Operators are subbing plant-based meat in everything from Italian beef sandwiches to hot dogs. But fresh vegetables are also showing up in a big way.

Arden Road Elementary School’s “No Stinkin’ Food Waste” program has saved close to 2,000 pounds of food from the landfill.

The guidelines were updated to include information on self-service stations.

Dining teams are sticking to COVID-era engagement practices as in-person events return to the mix.

A new study uncovered that many consumers replaced dining in with delivery last year—a trend that reversed as eateries reopened.

FSD is the exclusive media partner of ANFP

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

Last year, Cinco de Mayo fell during the height of the first COVID-19 wave, nixing the traditional food and drink tie-ins. With dine-in restrictions now loosened up a bit and takeout options going strong, here are five recipes fit for a 2021 celebration on May 5.

The plan would expand CEP and Summer EBT access, while offering financial incentives to schools that offer more healthy foods.