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Menu Trends

charcuterie board to go

Business & Industry

What the workplace dining experience will look like in 2025, according to Eurest What the workplace dining experience will look like in 2025, according to Eurest

The B&I foodservice giant predicts major change in workplace dynamics, moving away from fast-casual convenience in business dining to social staple/connecting force in the coming year.

byTara Fitzpatrick, Editor-in-Chief

Jan 14, 2025

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1 Min Read

ice cream sundae in waffle bowl

Food & Beverage Trends

Trouble ahead for dessert on the menu: Not-so-sweet news Trouble ahead for dessert on the menu: Not-so-sweet news

byPatricia Cobe

Jan 13, 2025

1 Min Read

Colleges & Universities

FSD’s 12 most-loved food stories of 2024 FSD’s 12 most-loved food stories of 2024

byTara Fitzpatrick

Dec 17, 2024

12 Slides

Food & Beverage Trends

Espresso, pickles and birria spiked in delivery orders this year Espresso, pickles and birria spiked in delivery orders this year

byPatricia Cobe

Dec 11, 2024

1 Min Read

Sponsored Content

Appealing to a diverse student body by offering delicious global dishes Appealing to a diverse student body by offering delicious global dishes

Nov 6, 2024

1 Min Read

Katie Ayoub speaking at IFEC

Food & Beverage Trends

3 trends popping up on breakfast menus 3 trends popping up on breakfast menus

byBenita Gingerella

Oct 31, 2024

3 Slides

Oktoberfest decoration

Niagara University celebrates Oktoberfest with an authentic German menu

Niagara University celebrates Oktoberfest with an authentic German menu

byReyna Estrada

seniors dining

Senior Dining & Meals

Could perceived lack of food choices be keeping boomers away from senior living?

Could perceived lack of food choices be keeping boomers away from senior living?

byTara Fitzpatrick, Editor-in-Chief

Onsite with FSD podcast

Food & Beverage Trends

Ghosts, LTOS and curry with American Dining Creations

Ghosts, LTOS and curry with American Dining Creations

byTara Fitzpatrick, Editor-in-Chief

bacon tots and mac and cheese

Food & Beverage Trends

Recipe report: The bolder side of bacon

Recipe report: The bolder side of bacon

byTara Fitzpatrick, Editor-in-Chief

Chicken is showing up in some unexpected places on menus

Chicken is showing up in some unexpected places on menus

byPatricia Cobe, Senior Editor

chicken stew

Metz celebrates recipes from a pair of its Latin chefs for Hispanic Heritage Month

Metz celebrates recipes from a pair of its Latin chefs for Hispanic Heritage Month

byPatricia Cobe, Senior Editor

spicy alaskan pollock on toast with egg

Breakfast Recipes

Spicy Alaska Pollock

Spicy Alaska Pollock

byTara Fitzpatrick

summer food

Consumers are looking for cheap eats, Caesar Salad and limoncello this summer

Consumers are looking for cheap eats, Caesar Salad and limoncello this summer

byPatricia Cobe, Senior Editor

Aramark chefs

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

byTara Fitzpatrick, Editor-in-Chief

Minnesota State Fair entrance gates

7 wild new foods to try at the Minnesota State Fair

7 wild new foods to try at the Minnesota State Fair

byBenita Gingerella, Senior Editor

Cura chef creating pureed food

How Cura chefs are reimagining pureed foods for special diets

How Cura chefs are reimagining pureed foods for special diets

byTara Fitzpatrick, Editor-in-Chief

Space-farmed edible flowers in Alaska, little sibs make pizza at Northwestern State U, luau for seniors and more

Space-farmed edible flowers in Alaska, little sibs make pizza at Northwestern State U, luau for seniors and more

byTara Fitzpatrick, Editor-in-Chief

Eating your way around Boston

Eating your way around Boston

Eating your way around Boston

byPatricia Cobe, Senior Editor

Senegal street market

Barbecue without borders: Metz chefs inspired by West African traditions

Barbecue without borders: Metz chefs inspired by West African traditions

byTara Fitzpatrick, Editor-in-Chief

Heart of Foodservice

Sea monster chic at Boston College, UNC REX Healthcare’s summer kickoff party, sports food goes minimalist in L.A., time traveling ice cream and more.

Sea monster chic at Boston College, UNC REX Healthcare’s summer kickoff party, sports food goes minimalist in L.A., time traveling ice cream and more.

byTara Fitzpatrick, Editor-in-Chief

Menu innovation has never been easier

Sponsored Content

Menu innovation has never been easier

Menu innovation has never been easier

Chef Ian Ramirez presents at Menu Directions

AI can help chefs in the kitchen, but you had better double-check its work

AI can help chefs in the kitchen, but you had better double-check its work

byTara Fitzpatrick, Editor-in-Chief

Menu Directions panel

The future of food as medicine: It’s a work in progress

The future of food as medicine: It’s a work in progress

byTara Fitzpatrick, Editor-in-Chief

dirty sodas

12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

byTara Fitzpatrick, Editor-in-Chief

Katie Belflower

Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

byReyna Estrada

Chef Ian Ramirez

Food & Beverage Trends

Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal

Fresh from FSD's Menu Directions conference: Operational hacks too good not to steal

+3

byPatricia Cobe, Benita Gingerellaand 3 more

lentils

Lentils take center stage in the summer phase of FoodWork's first Annual Global Street Food Competition

Lentils take center stage in the summer phase of FoodWork's first Annual Global Street Food Competition

byReyna Estrada

Fordham University's dining team takes a taste-centric plant-forward approach

Fordham University's dining team takes a taste-centric plant-forward approach

Fordham University's dining team takes a taste-centric plant-forward approach

byReyna Estrada

Grad-week/art fest mania at U of Tulsa, aquaculture awareness, the Pac-Man aesthetic, land to ladle at school and more

Grad-week/art fest mania at U of Tulsa, aquaculture awareness, the Pac-Man aesthetic, land to ladle at school and more

byTara Fitzpatrick, Editor-in-Chief

UConn Health Cooks Chef Mike Walker, Chef Judith "JuJu" Morrison, and Chef Anthony Cardwell

How on-site dining is celebrating Juneteenth through food

How on-site dining is celebrating Juneteenth through food

byReyna Estrada

three sisters

Three Sisters, Blue Zones and what they’ve got to do with healthcare dining

Three Sisters, Blue Zones and what they’ve got to do with healthcare dining

byTara Fitzpatrick, Editor-in-Chief

Navigating the complex K-12 foodservice market: Insights from IFMA’s new guidebook

Sponsored Content

Navigating the complex K-12 foodservice market: Insights from IFMA’s new guidebook

Navigating the complex K-12 foodservice market: Insights from IFMA’s new guidebook

Chef dressing a pizza

FoodWorks reveals the winners of its first Annual Global Street Food Competition, with peanuts shining as the key ingredient

FoodWorks reveals the winners of its first Annual Global Street Food Competition, with peanuts shining as the key ingredient

byReyna Estrada

plant-forward bowl

Good Eating Company wants to empower diners to make sustainable choices

Good Eating Company wants to empower diners to make sustainable choices

byReyna Estrada

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