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A collection of menu planning ideas for foodservice operators.

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What is 'clean' eating, anyway?

 By Kelly Killian on Jun. 15, 2016

The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.

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Salad bars grow up

 By Kelsey Squire on Jun. 15, 2016

To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.

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All-day breakfast: Redefining the daypart

By Andrea Strong on Jun. 15, 2016

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.

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Recipe report: Plants power the plate

By Patricia Cobe on Jun. 15, 2016

Veggies took center stage at the Chef Culinary Conference held at the University of Massachusetts last week. In demos and hands-on kitchen workshops, chefs and culinary instructors proved that plant-forward recipes are flavor forward, too.

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Spicing up fish tacos

By Patricia Cobe on Jun. 14, 2016

University of Montana chef Tony Martinez wanted to create a fish taco that would appeal to students' spice-seeking palates, so he amped up the flavor.

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Blending a better beverage

By Lisa Arnett on Jun. 14, 2016

As juice and smoothie bars rise in popularity in a variety of noncommercial venues, the latest technology can make a big difference in keeping service running smoothly.

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4 plant roots that deliver a flavor wallop

By Lizzy Freier on Jun. 13, 2016

The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables.

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Menu transparency still driving college menus

Sponsored content from our partner Smucker Foodservice on Jun. 10, 2016

On menus, “clean” means a lot of different things, from natural and less-processed ingredients to more holistic concepts such as authenticity, transparency and sustainability.

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8 sandwich trends to watch

By Peter Romeo on Jun. 09, 2016

So long, chicken Parm—hello, Cuban sandwich. What consumers want between two slices of bread is changing at a considerable clip, says a new Technomic study on sandwich trends.

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4 out-of-the-box menu items inspired by the state fair

By Kelsey Squire on Jun. 06, 2016

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.

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