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Menu Trends

young woman with a skateboard

The way Gen Z eats, thinks and feels informs new wellness series at UPenn The way Gen Z eats, thinks and feels informs new wellness series at UPenn

Bon Appetit’s new Dine Well, Eat Smart monthly takeover series taps into the college-age generation’s wants and needs, from lowering their carbon footprint, to elevating their mood, all in a chill, low-key manner.

byTara Fitzpatrick, Editor-in-Chief

Apr 11, 2024

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1 Min Read

yellow table with tropical plates of food and monstera leaf

Recipe report: Countdown to sun-kissed summer menus Recipe report: Countdown to sun-kissed summer menus

byTara Fitzpatrick

Apr 10, 2024

6 Slides

bbq plate with three sauces background of baseball field

7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks 7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

byTara Fitzpatrick

Apr 9, 2024

8 Slides

Versatile plant-based options at college and university foodservice are on the rise

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Versatile plant-based options at college and university foodservice are on the rise Versatile plant-based options at college and university foodservice are on the rise

Apr 5, 2024

1 Min Read

So long Menu Feed, welcome to Menu Talk So long Menu Feed, welcome to Menu Talk

byPatricia Cobe

Apr 4, 2024

couscous on plate with olives fresh tomatoes on top

Recipe report: Don’t put couscous in a corner Recipe report: Don’t put couscous in a corner

byTara Fitzpatrick

Apr 3, 2024

6 Slides

Spring Vegetable Grain Bowl

Campus-harvested honey sweetens the menu at Michigan State

Campus-harvested honey sweetens the menu at Michigan State

byBenita Gingerella, Senior Editor

Meeting the call for allergen-friendly foods in cafeterias

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Meeting the call for allergen-friendly foods in cafeterias

Meeting the call for allergen-friendly foods in cafeterias

Gott's menu items

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

byPatricia Cobe, Senior Editor

ceviche for Ritmo del Mar

Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

byTara Fitzpatrick, Editor-in-Chief

Pirates MLB renegade dog with pot roast and pierogis

MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

byTara Fitzpatrick, Editor-in-Chief

Freight House interior

How culinary inspiration and a positive work culture share equal billing at Freight House

How culinary inspiration and a positive work culture share equal billing at Freight House

byPatricia Cobe, Senior Editor

braised pulled pork with fresh tomatoes and lettuce on plate

Recipe report: In praise of the braise

Recipe report: In praise of the braise

byTara Fitzpatrick, Editor-in-Chief

Kabocha Squash Curry & Lima Bean Dill Rice, with a Caribbean curry sauce

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

NYC Health celebrates milestone of serving over 1.2 million plant-based meals

byBenita Gingerella, Senior Editor

Lunch trays with food

Federal bill would establish committee to address school meal debt

Federal bill would establish committee to address school meal debt

byBenita Gingerella, Senior Editor

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K-12 Worry-Free Product Culinary Playbook

K-12 Worry-Free Product Culinary Playbook

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C&U Worry-Free Product Culinary Playbook

C&U Worry-Free Product Culinary Playbook

Four allergen-friendly ways to revitalize snack and meal offerings

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Four allergen-friendly ways to revitalize snack and meal offerings

Four allergen-friendly ways to revitalize snack and meal offerings

A variety of produce

Sodexo doubles down on plant-based offerings at college campuses

Sodexo doubles down on plant-based offerings at college campuses

byBenita Gingerella, Senior Editor

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

byPatricia Cobe, Senior Editor

plant based bowl with chickpeas cukes peppers

Recipe report: Plant-forward bowls to detox, nourish and delight

Recipe report: Plant-forward bowls to detox, nourish and delight

byTara Fitzpatrick, Editor-in-Chief

Kokumi

The University of Pittsburgh expands dining options with two new concepts

The University of Pittsburgh expands dining options with two new concepts

byReyna Estrada

meatball on a fork

Recipe report: The meatball’s sphere of influence on the menu

Recipe report: The meatball’s sphere of influence on the menu

byTara Fitzpatrick, Editor-in-Chief

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

Northfield Hospital's Thai Tofu Salad has hospital staff sprinting to the salad bar

byBenita Gingerella, Senior Editor

How Vino Volo's airport wine bars create a unique oasis for travelers

How Vino Volo's airport wine bars create a unique oasis for travelers

How Vino Volo's airport wine bars create a unique oasis for travelers

byPatricia Cobe, Senior Editor

plant-based salad

Kent State University doubles its plant-based commitment

Kent State University doubles its plant-based commitment

byReyna Estrada

Metz culinary competition challenges chefs to make seafood the star of the menu

Metz culinary competition challenges chefs to make seafood the star of the menu

Metz culinary competition challenges chefs to make seafood the star of the menu

byBenita Gingerella, Senior Editor

rainbow stack of pancakes

Recipe report: Flapjack attack! Sweet and savory pancakes to flip for

Recipe report: Flapjack attack! Sweet and savory pancakes to flip for

byTara Fitzpatrick, Editor-in-Chief

Al Moro pasta

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

byBenita Gingerella, Senior Editor

Pancake of the Month

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

IHOP hits the accelerator on menu innovation with chef Arthur Carl at the helm

byPatricia Cobe, Senior Editor

cheesy nachos with cheese pull and margarita

Recipe report: Snacky recipes celebrating the irresistible pull of cheese

Recipe report: Snacky recipes celebrating the irresistible pull of cheese

byTara Fitzpatrick, Editor-in-Chief

MAASS

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

From Washington D.C. to Florida, Ryan Ratino creates memorable dining destinations

byPatricia Cobe, Senior Editor

spring green pea dish

Recipe report: Try these gloriously green recipes to summon an early spring

Recipe report: Try these gloriously green recipes to summon an early spring

byTara Fitzpatrick, Editor-in-Chief

New spaces, same craveable taste

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New spaces, same craveable taste

New spaces, same craveable taste

FSD's Best Sandwiches contest winners

Meet the 20 winners of FSD’s Best Sandwiches Contest

Meet the 20 winners of FSD’s Best Sandwiches Contest

byTara Fitzpatrick, Editor-in-Chief

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