FoodService Director Magazine - Industry Trends, News & Menu Development Ideas

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.

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.

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.

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.

What restaurants are menuing this fall

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

USDA issues nationwide waiver for CACFP at-risk program

5 low-cost safety moves with a high impact

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

On the up and up—and up

The Greatest Menu Hits of 2019

10 Craveable Burgers

FSD’s Culinary Council

Targeting corporate coffee programs to today’s trends

The pandemic has emptied office buildings across the U.S, but when the workforce returns, their coffee preferences may be a bit different.

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.

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.

Operations