Menu Strategies

Best practices for creating innovative menus and signature dishes
beverage trends

Emerging ingredients, flavors and products can help operators refresh the menu.

spicy bibimbop
Operators and guests dig the convenience and customizability of meals in a bowl.
roasted butternut tartine
Nearly a third of the entrees the company serves at colleges are meatless

Consumers are snacking more frequently, often depending on foodservice for eats between meals. Still, diners aren't yet satisfied with what's available. Recent data shows...

beach chairs

Seasonal ingredients and summer tie-ins are powering restaurant menus at the moment. 

ice cream cones

Classic flavors, along with surprising new combos, are keeping customers cool.

jack and olive snackboxes

FSDs are investing more R&D in snack development, expanding and upgrading their selection and getting creative about packaging.

Even when your customers are far from that place they called home, you help remind them.
With some tweaks, a crowd-pleasing appetizer becomes a shareable dessert.
Here's how often consumers say they eat sandwiches either at home or away...


FSD Resources