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A collection of menu planning ideas for foodservice operators.

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10 unique restaurant LTOs launched so far this year

See which limited-time offers stood out from the crowd, boosting appeal.

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How soup goes beyond the bowl

The versatility of soup offers a variety of ways that operators can meet the needs of both guests and patients.

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Recipe report: New brunch dishes

Mar. 21, 2019

Now that spring is officially here, it’s time to refresh the brunch menu. Wake up winter-weary palates with these five recipes.

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Aramark, Levy aim for the fences with new menu items for baseball season

By FSD Staff on Mar. 21, 2019

Foodservice vendors are building buzz for the offerings they’ll show off at stadiums this summer.

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12 recent recipe revamps

By FSD Staff on Mar. 21, 2019

What takes a menu item from stale to a modern staple can vary widely.

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4 teams rocked their recipes at MenuDirections’ Culinary Competition

By Patricia Cobe on Mar. 20, 2019

ProStart students and chefs paired up to win with plant-forward dishes.

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Loaded fries cut across menus, dayparts

Sponsored content from our partner Simplot on Mar. 20, 2019

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

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Roasted vegetables elevate menus, streamline prep and increase attendance in dining halls

Sponsored content from our partner Simplot on Mar. 20, 2019

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

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Comfort foods that make parents proud

Sponsored content from our partner Stouffer’s® on Mar. 18, 2019

Using real ingredients to build meals students love satisfies everyone, from parents to new college students and even operators.

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5 trends perking up coffee sales

By Patricia Cobe on Mar. 15, 2019

Cold remains hot among caffeine-seeking consumers.