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menu development

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Pumpkin spice is exploding on menus—and earlier than ever

 By Patricia Cobe on Aug. 14, 2023

Summer’s heat wave continues to blanket the country, but the influx of pumpkin on restaurant menus began as soon as the calendar hit August.

Menu

Ceviche station at UCI Health lures staff and visitors to hospital cafe

 By Patricia Cobe on Aug. 11, 2023

The Morrison-run culinary team created Latin-inspired seafood offerings to coincide with National Avocado Day.

Menu

Recipe report: Bowls that span the seasons

By Patricia Cobe on Aug. 10, 2023

Bowls are a menu must-have in every season, but these five recipes are perfect for transitioning from summer to fall.

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Recipe report: Globally inspired sandwiches

By Patricia Cobe on Aug. 02, 2023

Changing up the carrier, ingredients and flavors can give a sandwich a unique global spin.

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10 recipes from Big Ten chefs

By FSD Staff on Aug. 01, 2023

Earlier this year, chefs from across the Big Ten Conference came together at Rutgers University for two days of education, inspiration and recipe development. Here's what came out of the kitchen.

Operations

New Jersey adds to the uncertainty about where pork prices will land

By Peter Romeo on Jul. 27, 2023

The state has followed California and Massachusetts in setting new hog-raising standards, a move likely to put a crimp into pork supplies.

Menu

Recipe report: Corn and tomatoes

By Patricia Cobe on Jul. 26, 2023

Corn and tomatoes are summer’s superstars. Make the most of their fresh, sweet flavor and juicy goodness with one of these five seasonal recipes.

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Chefs share their proudest menu innovations and what's coming next

By Patricia Cobe on Jul. 25, 2023

FSD tapped its Culinary Council to find out what’s happening on menus now and where R&D is headed for fall.

Menu

Recipe report: Shareables

By Patricia Cobe on Jul. 20, 2023

Social gatherings have picked up steam since the pandemic, moving shareable food into the spotlight once again. If it’s time to refresh your shareables lineup, perk up the menu with one one of these five recipes.

Menu

What’s after ‘plant-forward’? Think ‘alt seafood’

By Peter Romeo on Jul. 20, 2023

Restaurants are expected to be the catalysts for Americans mixing more sea vegetables and bivalves into their diets. And college operations are among some of the early adopters.

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