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A collection of menu planning ideas for foodservice operators.

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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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3 restaurant trends worth watching in Feb.

By Patricia Cobe on Feb. 23, 2016

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

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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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Bringing bold flavor to breakfast

Sponsored content from our partner TABASCO® Brand on Feb. 23, 2016

Focusing on breakfast foods that pop with flavor is an effective way for operators to engage today’s college students.

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Expanding kids' food comfort zones

By Patricia Cobe on Feb. 16, 2016

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

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Egg shortage? Try savory waffles

By Patricia Cobe on Feb. 16, 2016

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

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Smaller portions keep healthy eating on track

By Andrea Strong on Feb. 16, 2016

A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

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Oscar-worthy appetizers

By Patricia Cobe on Feb. 16, 2016

The Academy Awards are as big a deal as the Super Bowl in many circles, including senior living, college dining and other noncommercial facilities.

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Hot chicken: Jump on the bandwagon

By Patricia Cobe on Feb. 16, 2016

Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.

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