Menu

A collection of menu planning ideas for foodservice operators.

Plant-forward foods grabbing more menu real estate

Today’s foodservice patrons, increasingly mindful of the connection between diet and health, are shifting away from animal proteins and toward choices that lean heavily on produce, plant-based proteins.

K-12 survey: Making a menu

Here's what K-12 operators across the country are serving up.

For the love of french fries

Sponsored content from our partner Simplot on Jan. 22, 2020

Here are three ways operators can capture students’ attention and satisfy their french fry cravings.

What’s cooking in senior living kitchens?

By Patricia Cobe on Jan. 17, 2020

Hear how four experienced senior living chefs are mixing up their menus to accommodate the tastes of younger residents.

Recipe report: Chill-chasing stews

By Patricia Cobe on Jan. 15, 2020

If your kitchen is in the midst of the winter doldrums and more freezing weather is in the forecast, a satisfying stew may be the best cure. These five hearty bowls are sure to chase the chill and beat the winter blahs.

Adding global twists to familiar dishes

Sponsored content from our partner Campbell's Foodservice on Jan. 14, 2020

Keep diners excited about the menu by putting a global spin on classic dishes. With prepared soups, it’s easier than ever to offer new and craveable flavors.

4 new bowls freshening up menus

By Patricia Cobe on Jan. 14, 2020

On-trend bowls are proliferating to entice post-holiday customers.

Eco-conscious packaging to top culinary trends in 2020

By Heather Lalley on Jan. 14, 2020

The National Restaurant Association, in partnership with Technomic, unveils the biggest menu and foodservice game-changers of the year.

What college students are snacking on

By Kelsey Nash on Jan. 13, 2020

A new report from Sodexo says that all-day eating and socially minded snacking are two top trends.

What drinks do consumers go for at c-stores?

By Benita Gingerella on Jan. 10, 2020

Iced tea is the most popular beverage at lunch.

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Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

These innovative eateries are ones to watch.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

FSD’s Culinary Council

Noncommercial chefs dish on the latest food trends and ideas.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

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