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A collection of menu planning ideas for foodservice operators.

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A kitchen renovation leads to a menu upgrade at Sarasota Memorial Hospital

 By Patricia Cobe on Apr. 04, 2022

Cook-serve equipment replaced the old cook-chill operation, resulting in scratch-made meals and restaurant-style service.

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Local flavors spice up the menu at Caesars Superdome for Final Four showdown

 By Patricia Cobe on Mar. 30, 2022

Catering partner Sodexo Live! gives basketball fans a taste of New Orleans with new food and drink additions.

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Recipe report: Seasonal salads

By Patricia Cobe on Mar. 30, 2022

A fresh salad is the perfect way to show off the flavors and colors of the spring produce now hitting the market.

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3 trends driving foodservice sales in 2022

Sponsored content from our partner Sambazon on Mar. 29, 2022

As many consumers in 2022 will return to their pre-pandemic routines, foodservice operators in noncommercial settings will have the opportunity to welcome back customers and draw them in with new and ...

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5 stats on pizza preferences

By FSD Staff on Mar. 29, 2022

While pizza is still a mainstay on all kinds of menus, diners’ openness to new sorts of pies is expanding.

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Plant-based meat, milk sales continue to grow

By Patricia Cobe on Mar. 25, 2022

New data shows that higher meat prices and supply chain snarls are pushing consumers toward plant-based products.

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3 recipe trends driving sales in 2022

Sponsored content from our partner MIC FOOD on Mar. 24, 2022

Over the pandemic, comfort foods reigned supreme—consumers were looking for familiar, indulgent options to dine on, and for good reason. But now, as many head back to their pre-pandemic routines, incl...

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Aramark to debut La Latina Cocina at 7 C&U locations

By FSD Staff on Mar. 23, 2022

The foodservice management company is partnering with chef Grace Ramirez to bring the concept’s menu to life.

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Recipe report: Exploring eggs

By Patricia Cobe on Mar. 23, 2022

Eggs symbolize rebirth—the perfect food to officially welcome spring. The five recipes here showcase the versatility of eggs in every part of the menu and all meal occasions.

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University of Vermont holds a Future 50 Foods dinner to promote sustainability and nutrition

By Patricia Cobe on Mar. 23, 2022

The Sodexo dining team on campus planned and prepared a multi-course meal with Future 50 ingredients.

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