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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Tea Takes the Spotlight

From green tea to greenthread, it’s a growing phenomenon. Green tea continues to rise in prominence and popularity, helped recently by research showing its cancer-fighting capabilities. In July...

Menu

The Holiday Crunch

From celery stuffed with nut butter or soy cream to mini-mushroom quiche, appetizers are on the vegetarian menu. Everyone likes savory, spicy appetizers. Add some cold sparkling grape juice or hot ci...

FSD’s most recent menu development study shows Indian food to be the top cuisine non-commercial operators plan to add this year. Here’s how some operators are already handling it. &#...

How can you help customers eat more whole grains, since not many do?

School meals aren’t what they used to be. Despite student lament, that’s a good thing. Students in every grade may soon be longing for the “good old days.” For example, Kelly ...

Vegetarian grazing used to be a method of dining survival; now you can take it further and make it a vegetarian delight. Grazing is a preferred meal assembly method for many customers, allowing them ...

Barbecue is far from ordinary, especially as regional influences play a large part in the finished product. Still, operators continue to spice it up—and not just during the summer. You don&rsqu...

Canada facility’s sales rise nearly 20% after facility and menu upgrades. Sales at the bistro at Glenrose Rehabilitation Hospital, part of the Capital Health network in Edmonton, Alberta, are u...

Operators continue to expand their ethnic repertoire in order to keep up with—or perhaps stay a step or two ahead of—their customers’ increasingly sophisticated palates. Each of the...

School tunes in to students’ need for health, nutrition and companionship. A program designed to get students to eat healthier in a Gainesboro, TN, middle school has resulted in a 10% increase ...