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A collection of menu planning ideas for foodservice operators.

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How college students delineate their diets

Check out the top dietary preferences seen on campuses today.

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5 menu stars losing steam

On the rise for five years straight, these once-hot menu trends are starting to cool down.

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What's now on menus—and what's next?

Aug. 02, 2019

In the newest episode of “Menu Feed,” experts discuss today’s most influential cuisines and ingredients.

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Recipe report: Seafood stars in small plates

By Patricia Cobe on Aug. 01, 2019

Seafood is in high demand for its flavor, healthfulness and versatility, but it can be a pricier protein. To get the most bang for the buck, it’s smart to feature fish or shellfish in appetizers or small plates or source underutilized species. For inspiration, check out these five recipes.

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4 ways to use mobile kitchens in K-12 operations

Sponsored content from our partner Tyson Foods, Inc. on Jul. 24, 2019

Mobile kitchens are a viable solution for a range of challenges faced by noncommercial foodservice operators. Here’s four ways foodservice providers in the K-12 segment can put mobile kitchens to use in their operations, and some suggestions for menu items in each.

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10 scratch-made dishes popping up on school menus

By Benita Gingerella on Jul. 25, 2019

These new additions have proven popular with students.

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Recipe report: 5 summer refreshers

Jul. 24, 2019

Sipping a cool drink on a summer day is a refreshing way to beat the heat. Go beyond the usual iced tea and frozen margaritas with these five thirst-quenchers.

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3 top trends for morning meals

Sponsored content from our partner PepsiCo Foodservice on Jul. 22, 2019

Ready to branch out from the same ol’ same ol’? Check out these three breakfast trends happening in K-12 settings.

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How 3 operations put a spotlight on plants

By Steve Dwyer on Jul. 22, 2019

Campus eateries are using a wide range of techniques to sell new plant-based items derived from their local procurement processes.

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School district to serve locally raised bison meat

By FSD Staff on Jul. 19, 2019

Miami Public Schools in Miami, Okla., has partnered with the Modoc Tribe of Oklahoma to begin serving locally raised bison meat for lunch. 

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