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A collection of menu planning ideas for foodservice operators.

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February 2014: Recipes

 Feb. 20, 2014

Click through Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

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Trendy recipes

 Feb. 20, 2014

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

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What’s in your kitchen?

By FSD Staff on Feb. 10, 2014

Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of the major food trends for the coming year.

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Packing heat

By Lindsey Ramsey on Feb. 10, 2014

Customers like foods hot, and operators are turning to chiles for new ways to deliver the heat.

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Three Takes On: Muffins

Feb. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Muffins.

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Mastering themed events

By Kate Parham Kordsmeier on Feb. 10, 2014

Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.

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Growers’ Insights: Playing with fire

By Michele Deppe on Feb. 10, 2014

Chiles are a “hot” trend for 2014, according to McCormick & Co.’s Flavor Forecast 2014, as food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.

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Beverages: From the tap

By Kate Parham Kordsmeier on Feb. 10, 2014

What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.

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Promoting health

By Marygrace Taylor on Feb. 10, 2014

Call it a wellness meal, wholesome option or even a spa plate. Whatever the name, many non-commercial operators are working to meet the demands of increasingly health-conscious eaters by developing and promoting lower-calorie, higher-nutrient menus.

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America's knack for snacks

Sponsored content from our partner Mondelēz International Foodservice on Feb. 07, 2014

As a nation, America has a huge crush on snacking. The practice of supplementing or replacing ordinary meals with tasty nibbles is a significant business opportunity in all foodservice segments. There is a big payoff waiting for operators who follow a concerted category management approach to understanding snacking behavior and providing the products and brands that consumers seek.

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