Continue to Site >>>

menu development

Menu

FSD’s Culinary Council chefs dish on their latest menu innovations

 By Patricia Cobe on May 20, 2022

Chefs in every segment have been busy cooking up new offerings this year.

Sustainability

Chartwells Higher Ed to add climate labeling at dining halls this fall

 By FSD Staff on May 19, 2022

The foodservice management company has teamed up with researcher How Good to debut the labels.

Menu

Recipe report: Salad days are here

By Patricia Cobe on May 19, 2022

The warmer weather and fresh produce available are open invitations to add a few new salads to the lineup.

Menu

Recipe report: Spring desserts

By Patricia Cobe on May 12, 2022

May brings a new crop of seasonal fruits and berries to market, making this month the perfect time to sweeten the dessert lineup.

Menu

7 global menu trends to keep an eye on

By Patricia Cobe on May 11, 2022

Inflation, simplicity and familiarity are driving menu development around the world, foodservice researcher Technomic finds.

Menu

5 stats on sandwich preferences

By FSD Staff on May 09, 2022

See what today's diners want and what’s trending on the sandwich menu.

Menu

Recipe report: Standout salsas

By Patricia Cobe on May 04, 2022

A bold salsa can elevate everything from hummus to grilled chicken, tacos and burgers.

Sustainability

UMass Dining begins labeling the carbon footprint of menu items

By FSD Staff on Apr. 29, 2022

The university says it’s the first in the U.S. to highlight the carbon impact of individual dishes.

Operations

Fast casual tackles supply chain issues, rising costs with staff recipe contest

By Patricia Cobe on Apr. 27, 2022

Au Bon Pain's “Sandwich Madness” challenged team members to create new menu items using existing SKUs.

Menu

A cooking competition turns into a recruiting event for Aberdeen Heights retirement community

By Patricia Cobe on Apr. 27, 2022

Cura Hospitality, the facility’s new foodservice provider, staged “Chef Wars” to introduce residents to the kitchen. One volunteer was so impressed, he joined the culinary team.

  • Page 1