menu development

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Socializing with sweets

Host a social event catering to students with allergies.


Loaded fries cut across menus, dayparts

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

Students want food that supports a healthy diet and environment, and plant-based foods put vegetables that are packed with flavor, color and, most importantly, protein in the center of the plate.

Here's how operators can keep up with the growing demand and make it easier for staff to quickly serve guests.

A sustainable beef-to-school initiative benefits both students and the community.

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 

FSD asked some of the top schools for tips on appealing to vegan diners. 

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens. 

To tap into America’s culinary roots and flavors, start with these five recipes.