School district hosts 1st family food and wellness expo
School district serves summer dinner at farmers market
High school looks to add orchard
How college operators are keeping students’ dining dollars on campus
5 staff management ideas from a recent foodservice gathering
How K-12 operators are making universal free lunch work
Ensuring Food Safety
Food Pricing Database
FSO of the Month
Serve housemade sausage to liven up dishes
Foster trial of new foods through an interactive game
Have students try their hand at vegan sweets
Health & Wellness
Operators Share Their Best
Steal This Idea
50 Great Ideas to Steal
From the editor: A note on nostalgia
Nachos go from savory to sweet at Drake University
Just how often do consumers eat sandwiches?
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Top 100 Noncommercial Operators
Noncommercial's Biggest Players
Colleen Wright-Riva: Long-term vision
Leisa Bryant: Winning by learning
Lucretia Chancler: Helping feed a hometown in need
FSD of the Month
People on the Move
Healthcare operators add more flavor, veggies to menus
K-12 students gobble up flavorful foods made with reduced sodium
Seafood sandwiches are taking over
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Heritage Turkey Burger
This turkey burger has a Middle Eastern accent, with cumin, coriander and dried apricots in the mix.
Hashbrown Veggie Melt
Here’s a sandwich that spans the dayparts, adapting well to breakfast, lunch or brunch.
Grilled Lamb Sliders with Smoked Tomato Jam
Wild Salmon Wrap
Sharky’s wrap starts with a whole-wheat tortilla that’s filled with mesquite-grilled salmon and an ample portion of veggies.
This mash-up features two favorites: Burgers and pizza. Topped with ground beef and crispy tobasco onions, this pizza will bring a smile to any burger-lover's face...
What happens when you take two popular meal items and put them together? Breakfast pizza. Sausage gravy, scrambled eggs and bacon make this dish the envy of other brunch foods.
Turkey Club Pizza Panini
Instead of eating that cold, leftover pizza, put it to better use. Two slices of pizza come together to make a turkey club sandwich.
Farmer’s Breakfast Sandwich
Breakfast sandwiches are the choice for busy grab-and-go morning customers and appear on 42 percent of restaurant menus, says Food Genius.
Green Mountain Crepes
Ravenous Crepes is a brunch destination for locals, college students and weekend travelers in this upstate New York town located close to the heart of apple-growing country.
Smoked White Cheddar Biscuits with Pork Sage Gravy
Chef Pineda gives the classic a twist by incorporating smoked cheddar into the biscuit dough and making a rich and spicy, from-scratch gravy with ground pork.
Breakfast customers don’t usually get a big helping of vegetables with their order, but this hash delivers.
Ranchero Grilled Cheese
We use cooked chorizo sausage links, omitting onion and potato puffs and adding sour cream to our Ranchero Grilled Cheese.
Smoked Turkey & Gouda Grilled Cheese
“Like three rivers we have incorporated three rings of ‘fire’—smoky tomato mayo, smoked turkey breast and our locally sourced smoked Gouda cheese.
Bistro Horseradish Steak Salad
Juicy steak, grilled veggies and a creamy horseradish dressing makes this salad a real knockout.
Breaded Chicken Tender Salad
Adding chicken tenders to a salad is a great way to incorporate servings of vegetables into any lunch. Tenders can be cut for easy eating or left whole.
Buttermilk Chicken & Waffles
A buttermilk bath keeps the chicken moist and flavorful while the seasoned flour kicks things up a notch. Add a piece of waffle for a sweet-savory combo.
This omelet is enough to be a meal with sausage, mushrooms and potatoes all coming together with smooth sour cream and chives.
Black Bean Portabella Burgers
Get in on the mushroom as meat trend with this burger. Portabella mushrooms provide texture while black beans provide protein. A great option for vegetarians and carnivores alike.
Baked Mac and Cheese with Ritz Cracker Topping
Incorporating shallots and sriracha make this more than your run-of-the-mill Velveeta mac and cheese.
Chicken & Andouille Gumbo
Chicken legs and andouille sausage come together in a thick, savory broth in this Creole dish.
Garbanzo Bean Burger
A different take on a bean burger. Garbanzo beans bring the protein while walnuts bring the texture.
Nor’Easter Potato Salad
This simple potato salad gets its name and flavor from the Old bay seasoning Chef Aaron Rothgeb adds.
Vegan Potato Salad with Kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
Brunch Potato Salad
Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes.
HopMonk Grilled Cheese
To expose young diners to a greater variety of cheeses, chef Reid layers mild and sharp Cheddar with Swiss between the bread and adds grated Asiago to the breadcrumb coating of his grilled cheese sandwich.
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