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A collection of menu planning ideas for foodservice operators.

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Maximize menu versatility while minimizing inventory

 Sponsored content from our partner Tyson K-12 on Dec. 22, 2021

How workhorse proteins make foodservice prep easier

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Chefs put new twists on charcuterie

 By Patricia Cobe on Dec. 17, 2021

Unique ingredients, artisanal sourcing and creative presentations are taking meat-and-cheese boards up a notch.

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Recipe report: Just-in-time catering ideas

By Patricia Cobe on Dec. 16, 2021

Catered events are again on the holiday calendar, but they likely will look a bit different this year. While gatherings may be smaller and kitchens short staffed, these five recipes can easily add a bit of sparkle to the season.

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How to innovate the menu by amplifying this year's trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

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Here's what's trending on the global menu scene

By Patricia Cobe on Dec. 13, 2021

Avocado coffee and immune-boosting desserts are among the hot items worldwide, says Technomic’s new forecast of global trends.

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Anytime dining and hyperlocal sourcing elevate Salmon at Medway retirement community

By Patricia Cobe on Dec. 10, 2021

Farm-to-table and flexible options evolve to a whole new level in the hands of chef Jason Wallin.

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Recipe report: A cup of cheer

By FSD Staff on Dec. 09, 2021

The flavors in these five festive sippers—some with alcohol, some without—just might bring a smile to customers’ faces during this bustling time of year.

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Recipe report: Dairy-free desserts

By FSD Staff on Dec. 08, 2021

As we head into peak season for sweet treats, ensure that customers who eschew dairy can indulge, too.

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How senior-living operators are spicing things up with global dishes

By Amanda Baltazar on Dec. 07, 2021

Amid COVID travel constraints, international fare has added a bit of adventure.

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Could Wafu cuisine be the next big food trend?

By Patricia Cobe on Dec. 03, 2021

Culinary techniques and flavors from Japan and Italy combine to drive this emerging cuisine. But don’t call it fusion.

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