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A collection of menu planning ideas for foodservice operators.

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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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Drinking to health

Sponsored content from our partner Campbell's Foodservice on Feb. 08, 2016

Like the coffee culture that percolated over the last two decades, made-to-order juices promise to be the next wave of liquid gold.

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A growing thirst for specialty drinks

By Dana Moran on Feb. 01, 2016

Water and coffee are among the items on the rise among noncommercial diners.

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Sauerkraut gaining traction on menus

By Lizzy Freier on Feb. 01, 2016

Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.

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The newfound falafel fetish

By Alaina Lancaster on Jan. 29, 2016

The familiar chickpea fritters are all the rage again in the restaurant world.

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8 guacamole recipes to set your Super Bowl event apart

By FSD Staff on Jan. 29, 2016

Kick your Super Bowl party up a notch with these lively guacamoles. From crunchy, to sweet, to healthy, these recipes are sure to set your event apart.

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Indian spices lighten up stuffed potatoes

By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

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Customization goes beyond the salad bar

By Patricia Cobe on Jan. 15, 2016

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

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Plant-forward dining tops 2016 C&U trend list

Sponsored content from our partner Barilla on Jan. 11, 2016

The realization that exciting meals can be based just as easily on produce and grains as they can with meat is rippling throughout the food scene.

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