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A collection of menu planning ideas for foodservice operators.

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8 health-boosting tips from MenuDirections

 By Patricia Cobe on Mar. 04, 2016

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

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A trend that's twisted

 Sponsored content from our partner J&J Snack Foods on Mar. 02, 2016

Soft pretzels are taking new shapes and forms on foodservice menus.

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Best dish, best food porn, best operator: A recap of noncommercial’s big awards this week

By Peter Romeo on Mar. 02, 2016

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

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Chef’s Choice Award-Winning Recipes

By Patricia Cobe on Mar. 01, 2016

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

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5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

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6 lessons from MenuDirections

By Peter Romeo on Feb. 29, 2016

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

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Ethnic breakfast scores big on campus

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

Listed as a top-20 food trend in the National Restaurant Association’s annual What’s Hot 2016 Culinary Forecast, global breakfast items are on fire.

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5 clever ways FSDs are downplaying soda

By Kelly Killian on Feb. 25, 2016

Some operators are discouraging sugary drinks, while still offering customers an option to buy.

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5 menu trends worth noticing

By Patricia Cobe on Feb. 25, 2016

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

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Winging it for March Madness

By Patricia Cobe on Feb. 23, 2016

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

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