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A collection of menu planning ideas for foodservice operators.

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Classic desserts get an update

 Sponsored content from our partner Bistro Collection® Gourmet Desserts on Oct. 17, 2017

Here are a few tips for appealing to consumers’ current dessert preferences.

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Clean-label chicken takes menus in a new direction

Sponsored content from our partner Pierce Chicken on Oct. 16, 2017

To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

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Winterizing the salad bar

By Lisa Arnett on Oct. 16, 2017

Make salads feel more seasonal with cold-weather veggies. While salad bars can be the heart of promoting a plant-forward mission, they come with a responsibility.

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Putting chefs to the test

By Lynn Freehill-Maye on Oct. 16, 2017

Break the back of house out of the cooking comfort zone. FSDs can build on their staffs’ existing skill sets—with experiences and training—to make development happen.

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The modern burger

By Benita Gingerella on Oct. 16, 2017

Changing preferences have operators shifting to new toppings and flavor profiles. Operators are experimenting to keep the staple top of mind for consumers. 

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Are sea veggies the next superfood?

By Lynn Freehill-Maye on Oct. 16, 2017

Just when everyone finally figured out how to pronounce acai, a new superfood may be hitting the scene. Mercifully, it goes by an easier-to-say name: sea vegetables.

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Building a readymade dinner to go

By Patricia Cobe on Oct. 16, 2017

Dining services at UMass offers staff and faculty heat-and-eat dinners. The readymade meal kits providing a convenient service, and they capture takeout business from local supermarkets and restaurants.

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Plants power the plate

By Patricia Cobe on Oct. 15, 2017

Vegetables and grains rose to the top in FSD's 2017 Chefs' Council Menu Trends Survey. Plants are no longer moving to the center of the plate; they’re firmly rooted.

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Recipe report: Fall flavors

By Patricia Cobe on Oct. 11, 2017

By October, foodservice kitchens are well stocked with squash, apples and other fall produce ready to turn into dishes that fit the season. Check out these recipes.

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Veggies move to center stage at breakfast

By Patricia Cobe on Oct. 10, 2017

These six operators are putting plants first on the morning menu. While many chefs have responded by moving more vegetables to the center of the plate at lunch and dinner, breakfast seems to be the last frontier.

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