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A collection of menu planning ideas for foodservice operators.

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Recipe report: Simplifying seafood

By Patricia Cobe on Sep. 23, 2021

Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.

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3 ways to add global flavors to a K-12 menu

 Sponsored content from our partner General Mills Foodservice on Sep. 21, 2021

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

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Providence College welcomes back students with a food hall-style dining concept

By Patricia Cobe on Sep. 20, 2021

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

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From soybean to sauce, our quality shines through

Sponsored content from our partner Lee Kum Kee on Sep. 20, 2021

Discover all the delicious and unexpected ways Lee Kum Kee Naturally Brewed Soy Sauce can make your entire menu sparkle with umami, otherwise known as the fifth flavor.

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How Modernist Cuisine’s Francisco Migoya is changing the pizza world

By Patricia Cobe on Sep. 16, 2021

Migoya is the coauthor of Modernist Pizza, which takes a deep dive into pizza making, revealing the secrets behind every style and technique.

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3 ways to satisfy all-day yogurt cravings

Sponsored content from our partner General Mills Foodservice on Sep. 16, 2021

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

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Hospital chefs take home top prize at AHF culinary competition

By FSD Staff on Sep. 14, 2021

A red fish dish from the team at OSU Wexner Medical Center was declared the 2021 winner.

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Kids menus adapt to meet the changing tastes of young diners—and their parents

By Patricia Cobe on Sep. 13, 2021

Vegetables like sweet potato and broccolini are gaining menu popularity, while traditional kid-friendly fare seems to be losing steam.

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Recipe report: Labor-saving dishes

By Patricia Cobe on Sep. 09, 2021

The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.

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3 reasons why biscuits are a back-of-house game changer

Sponsored content from our partner General Mills Foodservice on Sep. 08, 2021

Whether it’s for meals in a restaurant, dining hall, cafeteria or any foodservice establishment, there are plenty of ways that biscuits can give back-of-house staff a boost.

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