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A collection of menu planning ideas for foodservice operators.

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Grow new ideas to score garden grants

 By Dana Moran on Aug. 03, 2016

While it would be next to impossible for most operators to fill their entire produce needs with on-site gardens, the growing process has proven to be an effective marketing and educational tool.

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Fish sauces permeate all sorts of menus

 By Lizzy Freier on Aug. 03, 2016

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

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How colleges are boosting sales in 3 hot dayparts

By FSD Staff on Aug. 02, 2016

While quick-service restaurants try to one-up one another and squeeze more dollars out of the highly competitive breakfast hours, college and university operators have their sights set on opportunities in other dayparts.

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Keeping up with the off-campus competition

By Dana Moran on Jul. 29, 2016

Here’s how three university dining programs are tackling their off-campus rivals with dishes that stand up to commercial.

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6 ways to spice up veggies

Sponsored content from our partner TABASCO® Brand on Jul. 28, 2016

No doubt about it: It’s vegetables’ time to shine. In fact, according to recent Menu Monitor data from Technomic, vegetable mentions in the add-on menu category alone increased 15 percent in the last year. But that doesn’t mean that plain old steamed broccoli or a baked potato is enough anymore.

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Recipe report: Healthy dishes are in demand

By Patricia Cobe on Jul. 26, 2016

Creating craveable, healthy dishes is a challenge, but these recipes strike the right balance.

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5 ways to market rejected produce on the menu

By Patricia Cobe on Jul. 21, 2016

Vegetable scraps and imperfect produce are getting creative menu treatments rather than being tossed into the trash.

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Vegan and vegetarian at every age

By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

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Inspiring diners to order adventurously

Sponsored content from our partner Blueberry Council on Jul. 19, 2016

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’ comfort zones.

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How to implement a vegan menu

By FSD Staff on Jul. 19, 2016

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period.

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