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A collection of menu planning ideas for foodservice operators.

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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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Is pumpkin spice losing steam?

By Patricia Cobe on Oct. 06, 2017

The popular fall flavor may be on the skids. 1010data revealed that while the number of pumpkin spice products available has surged 50%, sales are growing by just 21%.

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Managing eats for student athletes

By FSD Staff on Oct. 06, 2017

Here's how a sports dietitian at Oregon State University trains athletes to eat better and perform at their best.

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Recipe report: 7 on-trend beverages

By Patricia Cobe on Oct. 04, 2017

The beverage menu is seeing a lot of innovation lately, as operators move away from sugary soft drinks and toward recipes crafted with fresh, natural ingredients.

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4 ways operators are menuing noodles

By Benita Gingerella on Sep. 27, 2017

A staple in several cuisines, noodles’ adaptability lends them to be used in a variety of dishes. Here are some ways operators are currently menuing the ingredient. 

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Recipe report: 5 pizzas with a twist

By Patricia Cobe on Sep. 27, 2017

October is time to fire up the ovens and satisfy customers’ pizza cravings. These five easy recipes put a twist on pizza tradition by tweaking the toppings just a bit.

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Sounding the K-12 snack bell

By Lynn Freehill-Maye on Sep. 25, 2017

Schools move toward more wholesome snacks—but not without snafus. Here's how the Smart Snacks in Schools federal guidelines that began in late 2014 have helped.

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Getting the most out of a supplier relationship

By Lynn Freehill-Maye on Sep. 25, 2017

Getting more value from suppliers and distributors starts with knowing what they offer, including industry intel. 

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