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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Meatless Makeovers

When vegetarian and vegan customers demand traditional dishes, it’s not hard to mix and match items to their liking. Some customers unfamiliar with the versatility of vegetarian cuisine may be ...

Menu

The Farmer and Your Table

Sourcing and serving produce straight from the farm is no longer a fad or even a trend. Consider it a movement, 30 years in the making, that has firmly taken root and is now blossoming from coast to c...

People love pasta and most consider it to be a healthy part of a balanced diet. FSD breaks down the different types of pasta, including the nutritional makeup to help operators decide when and how to menu pasta dishes at their operations.

Sustainable seafood rises to the fore as environmental groups crank up efforts to influence what’s menued. Operators, in turn, flex their creativity in meeting customers’ wish for fish. T...

Animal by-products turn up in some unlikely places. Operators need to know what to look for and what to avoid. Growing demand for vegetarian foods dictates that foodservice directors increase their v...

Seniors are particularly at risk of becoming malnourished, so meals for the elderly need to be appetizing and nutrient rich. Good nutrition is important throughout a person’s entire life span, ...

The fifth of May marks a 19th century military victory, but more importantly for you, it represents an opportunity to showcase culinary expertise and tap into the popularity of Mexican favorites. Rec...

Despite known health benefits, fruit juice has been losing ground to fruit drinks. In 2003, drinks grew by 3.1% and juices fell by 1.8%. But a proliferation of high-end juice products may be just the ...

Many customers like to indulge—but that doesn’t mean they have to over-indulge. Here’s how you can help sweeten mealtime in a nutritious manner. Ice cream and other frozen desserts ...

Blending a well-trained chef, some prepared proteins and a little personality and you have the makings of a sucessful display cooking station. As these stations become more and more ubiquitous, operat...