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menu development

Operations

How Stanford University makes dining inclusive for students with food allergies

 By Kelsey Nash on Dec. 17, 2021

The campus has seen more and more students reporting specific dietary needs.

Menu

Recipe report: Just-in-time catering ideas

 By Patricia Cobe on Dec. 16, 2021

Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.

Menu

How to innovate the menu by amplifying this year's trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

Menu

Here's what's trending on the global menu scene

By Patricia Cobe on Dec. 13, 2021

Avocado coffee and immune-boosting desserts are among the hot items worldwide, says Technomic’s new forecast of global trends.

Menu

Anytime dining and hyperlocal sourcing elevate Salmon at Medway retirement community

By Patricia Cobe on Dec. 10, 2021

Farm-to-table and flexible options evolve to a whole new level in the hands of chef Jason Wallin.

Menu

Recipe report: A cup of cheer

By FSD Staff on Dec. 09, 2021

The flavors in these five festive sippers—some with alcohol, some without—just might bring a smile to customers’ faces during this bustling time of year.

Menu

Recipe report: Dairy-free desserts

By FSD Staff on Dec. 08, 2021

As we head into peak season for sweet treats, ensure that customers who eschew dairy can indulge, too.

Sustainability

University of Massachusetts rolls out the red carpet for kelp

By Amanda Baltazar on Dec. 06, 2021

A new grant will help the dining team ramp up its use of the climate-friendly, umami-rich ingredient.

Menu

Recipe report: Chill chasers

By Patricia Cobe on Dec. 02, 2021

It’s time to warm up the menu with hot beverages, steamy bowls of soup and more, starting with these five recipes.

Operations

2 finalists battle it out in Elior’s Rescue Recipe Showdown Food Fight

By Patricia Cobe on Nov. 29, 2021

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

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