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

Plant-forward healthcare operations to watch

These hospitals and senior-living communities demonstrate a commitment to plant-forward cuisine, local sourcing, sustainability and more, underscoring the idea that a healthy world can begin with what we choose to put on our plates.

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

Here’s how foodservice teams across the country are sharing sustainability efforts with diners.

The Summer Meals Act would expand program eligibility and improve access for students in rural and underserved communities.

Foodservice operations in international locations are offering riffs on the trendy fried chicken sandwich.

Executive Chef Tatiana Ortiz’s “Tuesdays with Tati” series teaches students how to prepare easy dishes in their dorm rooms.

The dining team at Washington University in St. Louis has been working to ensure that students have more satisfying meal options during the holy month.

Spring menus are getting sweeter and more colorful with the variety of fresh fruits coming into season. Desserts are the perfect platform to showcase the beauty of this bounty, as these five recipes prove.

FSD is the exclusive media partner of ANFP

The foodservice company lost up to 40% of its workforce at the height of COVID and now looks to fill a number of managerial positions.

Researchers found that school meals have higher nutritional quality compared to those from other food sources, such as restaurants.

Think offering items in bulk isn’t for your operation? You may want to reconsider.