A collection of menu planning ideas for foodservice operators.


Recipe report: Super Bowl specials

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days. 


A cake healthy enough for school breakfast

Los Angeles Unified School District reworked a signature item to meet federal nutrition standards.

Authenticity and innovation are driving ramen on menus, and diners are slurping it up.

About a third of consumers say they would pay more for global dishes they consider authentic.

Keep an eye on these flavors and ingredients just starting to make waves.

Are menus continuing to shrink or has the trend leveled off?

After weeks of holiday indulgence, a comforting pot of soup seems very appealing to both operators and the people they feed. 

Rick Farmer and Michael Vetro focus on food that nourishes and heals.

At Restaurant Business and FoodService Director we have great respect and admiration for all the creativity that comes out of restaurant and noncommercial kitchens. 

See a selection of the year’s favorite recipe reports, culled from the FSD files.