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A collection of menu planning ideas for foodservice operators.

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Barbecue without borders: Metz chefs inspired by West African traditions

 By Tara Fitzpatrick on Jun. 27, 2024

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

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Menu innovation has never been easier

Sponsored content from our partner Krusteaz Professional on Jun. 26, 2024

As operators work hard to provide menu variety without maxing labor, innovative, versatile ingredients such as ready-to-bake cornbread batter can provide helpful solutions across the menu.

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AI can help chefs in the kitchen, but you had better double-check its work

By Tara Fitzpatrick on Jun. 25, 2024

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

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12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

By Tara Fitzpatrick on Jun. 21, 2024

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

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Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

By Reyna Estrada on Jun. 20, 2024

Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.

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Lentils take center stage in the summer phase of FoodWork's first Annual Global Street Food Competition

By Reyna Estrada on Jun. 18, 2024

FoodWorks, Compass Group's restaurant incubator, recently launched the second phase of its first Annual Global Street Food Competition,

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Grad-week/art fest mania at U of Tulsa, aquaculture awareness, the Pac-Man aesthetic, land to ladle at school and more

By Tara Fitzpatrick on Jun. 13, 2024

Heart of Foodservice: FSD’s weekly hub of ideas, people and positivity. In this edition, we take a peek at summery trends just starting to simmer.

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Three Sisters, Blue Zones and what they’ve got to do with healthcare dining

By Tara Fitzpatrick on Jun. 12, 2024

Morrison Healthcare provides each location of the Mayo Clinic with local culinary inspiration, and ideas keep coming, including a superstar farm-forward recipe incorporating corn, beans and squash by Chef Michael Millben.

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Navigating the complex K-12 foodservice market: Insights from IFMA’s new guidebook

Sponsored content from our partner IFMA on Jun. 10, 2024

Learn to navigate the $12.2 billion K-12 foodservice market with IFMA’s new Elementary and Secondary Guidebook. The guidebook offers insights and debunks myths, simplifying the complex process for manufacturers and ensuring nutritious meals for students.

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FoodWorks reveals the winners of its first Annual Global Street Food Competition, with peanuts shining as the key ingredient

By Reyna Estrada on Jun. 10, 2024

The restaurant incubator within Compass Group teamed up with the National Peanut Board for the first phase of the competition.

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