Menu

A collection of menu planning ideas for foodservice operators.

From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

April 2015: Sugar alternatives

Apr. 13, 2015

Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

Sweet and healthy: Natural sweeteners

By Lindsey Ramsey on Apr. 13, 2015

With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on granulated white sugar.

UConn opens nation’s first on-campus gluten-free bakery

By Katie Fanuko on Apr. 08, 2015

University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.

Fordham students add ‘secret’ twists to Sodexo’s menu

By Katie Fanuko on Apr. 01, 2015

Fordham University students are partnering with Sodexo to create a 'secret' menu, promoted via social media.

Sodexo manager responds to student complaints about lack of healthy fare

By Katie Fanuko on Mar. 30, 2015

University dining services director says his program offers healthy options and actively seeks student input.

Five ways to lure carnivores to try plant-based dishes

Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

March 2015: Soup for all seasons

Mar. 13, 2015

Snapshots of all the recipes from the February 2015 issue featuring salads.

Keeping it clean

By Marygrace Taylor on Mar. 13, 2015

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

The prowess of pineapple

By Steve Dwyer on Mar. 13, 2015

In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.

Page 174

…
172
173
174
175
176
…

Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

Learn more about our latest honoree.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

Menu Feed

Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

Sustainability

Insights on reducing waste, conserving resources and more.