menu development

Menu

NYC Health + Hospitals puts plant-based dishes front and center for patients

The system’s public hospitals are now menuing plant-based items as the main option at dinner.

Operations

Falling chicken prices give operators something to cluck about

Current costs and supply are favorable, giving chicken concepts a reason to celebrate after steady price increases. But 2023 may bring changes.

Eating healthier is a popular New Year’s resolution, so it makes sense that January has been dubbed “Veganuary” on the food calendar.

Chef Mario Reyes created new sauce bases to offer consistency, flexibility and ease of execution in over 100 senior meal prep kitchens.

2022 was a rollercoaster of a year, and 2023 may pack plenty of surprises as well. FSD’s editors have been keeping a close eye on the trends—here’s what we see gaining prominence in the months to come.

Technomic takes a trip around the globe to forecast what operators can expect to see in the months ahead.

Global flavors, spins on favorites and lots of sweets made the 2022 list.

Supply chain and labor obstacles forced operators to streamline menus, but culinary and flavor innovation did not stand still.

This time of year is a busy one, and the 24 hours in a day may not feel like enough to tick off everything on the to-do list. Thankfully, these five recipes can be prepared in a flash.

The Consumer Price Index declined in November, but restaurant menu prices continued to increase.

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