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A collection of menu planning ideas for foodservice operators.

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5 ways to maximize the meat spend

 By Patricia Cobe on Nov. 28, 2017

Spec underutilized cuts and stretch smaller portions to cut protein costs.

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How a great base inspires appetizer options

 Sponsored content from our partner Pierce Chicken on Nov. 20, 2017

Riffing off an appetizer menu built around a few strategically chosen proteins and traditional best sellers is one way to ensure profitability and minimize potential waste.

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Recipe report: Holiday desserts

By Patricia Cobe on Nov. 20, 2017

From a big catered event to a seasonal lunch or dinner, holiday meals call for festive desserts. These six recipes fit the bill.

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4 ways operators are serving sandwiches

By Benita Gingerella on Nov. 17, 2017

Here’s a sampling of what operators are currently offering. 

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4 dishes K-12 operators can’t wait to debut this winter

By Benita Gingerella on Nov. 16, 2017

School menus are seeing healthier and globally influenced spins on classic dishes this season. Read on for a sampling of choices. 

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Consumers dish on side dishes

By FSD Staff on Nov. 16, 2017

Here's what diners are looking for in entree accompaniments. Here’s what attributes consumers say are important when picking sides.

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Holiday meals get a makeover

By Lisa Arnett on Nov. 16, 2017

Operators are crafting excitement for celebratory menus. Here are four ways to generate excitement during holiday-season meals from operators who have had success. 

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Relish the moment

By Lisa Arnett on Nov. 16, 2017

Create international flavor with sauces. For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

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Pad thai gets a shot of authenticity

By Patricia Cobe on Nov. 16, 2017

Harvard University chefs gave the menu staple a makeover earlier this year. Read on to see the changes they made with new techniques and ingredient combinations.

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Recipe report: Rethinking meat

By Patricia Cobe on Nov. 15, 2017

To ease customers into plant-forward eating, don’t eliminate the meat—use less. These five recipes focus on smaller portions of meat balanced by other ingredients.

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