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A collection of menu planning ideas for foodservice operators.

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Recipe report: Portability is a plus

 By Patricia Cobe on Jul. 05, 2016

Summer calls for portable foods, as customers take advantage of every opportunity to eat outdoors.

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Healthy beverages to beat the bottled water blues

 By Dana Moran on Jun. 30, 2016

Shutting off water fountains and switching students to bottled beverages has been the de rigueur safety move at schools from New Jersey to Chicago to Flint, Mich., whose governor signed a bill Wednesday tripling state spending on the crisis. But for those school FSDs looking to add a little more flavor to the school day, these healthy beverages, popular with other operators, should fit the bill.

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Using plant-based beverages in the kitchen

Sponsored content from our partner WhiteWave Away From Home on Jun. 28, 2016

Operators are using non-dairy milks in the kitchen to create dishes that appeal to health-conscious consumers as well as vegans and vegetarians.

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Recipe report: Snacking surges

By Patricia Cobe on Jun. 28, 2016

In the last two years, snacking has increased 7% and consumers are demanding more inventive snacks. These recipes meet that demand.

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8 ways to boost catering business

By Patricia Cobe on Jun. 27, 2016

Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a bigger chunk of those catering dollars.

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Get the biggest bang for your buck with versatile ingredients

Sponsored content from our partner Tyson Foods, Inc. on Jun. 27, 2016

Versatile proteins allow operators to increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number of regular guests through new, exciting menu items.

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Enhanced water bubbles up on menus

Sponsored content from our partner Campbell's Foodservice on Jun. 27, 2016

Operators can tap into the enhanced-water trend by offering water with unique flavors, natural ingredients and other nutrient boosts.

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How FSDs can put health on the menu without a workout

By Sara Rush Wirth on Jun. 27, 2016

Former White House chef Sam Kass has ideas for getting better-for-you options on the menu—and actually getting them to sell. And it starts with the marketing message.

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How C&U menu and flavor trends are showing up at the College World Series

By Dana Moran on Jun. 27, 2016

College and University menu and flavor trends FoodService Director saw at the College World Series in Omaha.

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New chicken preps take wing

By Peter Romeo on Jun. 21, 2016

Operations are stretching the familiar bird in fresh ways to offer versions that are neither ho-hum nor the usual “crispy” variety. Consider it a new kind of rubber chicken.

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