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A collection of menu planning ideas for foodservice operators.

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What Google’s new food report reveals about future noncommercial trends

 By Dana Moran on May 12, 2016

A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites.

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Condiments on fire

 By FSD Staff on May 09, 2016

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

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Has organic really gone mainstream?

Sponsored content from our partner Blount Fine Foods on May 03, 2016

Although organic foods are a point of focus for many consumers, they still have room to grow.

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Recipe report: Seasonal desserts

By Patricia Cobe on May 02, 2016

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

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Better-for-you beverages boom on college campuses

Sponsored content from our partner WhiteWave Away From Home on May 02, 2016

The health and wellness trend that’s sweeping the college and university market is about more than just better-for-you foods. It also includes healthier beverages.

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Taking menus to the streets

Sponsored content from our partner Mrs. Dash Foodservice on Apr. 29, 2016

Street foods are hot and in demand, and nowhere is that more apparent than on college and university campuses around the country.

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New grab and go options boost healthcare menus

Sponsored content from our partner Planglow on Apr. 28, 2016

Almost 80 percent of hospital foodservice operators say they offer some form of grab and go options, and over 70 percent of operators say they expect sales in that segment to increase.

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Recipe report: Dishes from the CIA's Worlds of Flavor

By Patricia Cobe on Apr. 26, 2016

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations.

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Boosting your breakfast business

Sponsored content from our partner W.K. Kelloggs Co. on Apr. 26, 2016

Throughout the foodservice industry, getting the most out of the morning meal requires an understanding of consumers’ needs and behaviors.

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How to ramp up summer menus

Sponsored content from our partner Catallia on Apr. 25, 2016

Summertime is a golden opportunity for foodservice directors to offer excitement by playing to trends such as street foods, global flavors and fresh, seasonal produce.

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