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menu development

Operations

The 10 best colleges for food

 By Benita Gingerella on Oct. 19, 2017

These are the schools that offer top-notch dining, according to the Daily Meal. Read on to see which schools made the list’s top 10. 

Menu

Winterizing the salad bar

 By Lisa Arnett on Oct. 16, 2017

Make salads feel more seasonal with cold-weather veggies. While salad bars can be the heart of promoting a plant-forward mission, they come with a responsibility.

Menu

Putting chefs to the test

By Lynn Freehill-Maye on Oct. 16, 2017

Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing skill sets—with experiences and training—to make development happen.

Menu

The modern burger

By Benita Gingerella on Oct. 16, 2017

Changing preferences have operators shifting to new toppings and flavor profiles. Operators are experimenting to keep the staple top of mind for consumers. 

Menu

Are sea veggies the next superfood?

By Lynn Freehill-Maye on Oct. 16, 2017

Just when everyone finally figured out how to pronounce acai, a new superfood may be hitting the scene. Mercifully, it goes by an easier-to-say name: sea vegetables.

Steal This Idea

Look to the next generation for focus groups

Oct. 15, 2017

Vanderbilt created a high school “focus group” to see what future college students will want in terms of foodservice. They called up two now-seniors from the last group to get 10 of their friends together.

Operations

Trends chefs want to disappear in 2018

By Patricia Cobe on Oct. 15, 2017

What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more.

Steal This Idea

Invitation only with guest chefs

Oct. 15, 2017

Shaler Area School District started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, the students have been looking forward to coming into the cafeteria.

Menu

Plants power the plate

By Patricia Cobe on Oct. 15, 2017

Vegetables and grains rose to the top in FSD's 2017 Chefs' Council Menu Trends Survey. Plants are no longer moving to the center of the plate; they’re firmly rooted.

Operations

7 foodservice buzzwords trending now

By FSD Staff on Oct. 15, 2017

Two kinds of burgers and upcycling make the list! Frose, sushi burgers and single-item restaurants are hot topics as of late. Here’s what’s trending now.

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