Edit

Menu

A collection of menu planning ideas for foodservice operators.

Menu

12 recent recipe revamps

What takes a menu item from stale to a modern staple can vary widely.

Menu

4 teams rocked their recipes at MenuDirections’ Culinary Competition

ProStart students and chefs paired up to win with plant-forward dishes.

Menu

Loaded fries cut across menus, dayparts

Sponsored content from our partner Simplot on Mar. 20, 2019

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

Menu

Roasted vegetables elevate menus, streamline prep and increase attendance in dining halls

Sponsored content from our partner Simplot on Mar. 20, 2019

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

Menu

Comfort foods that make parents proud

Sponsored content from our partner Stouffer’s® on Mar. 18, 2019

Using real ingredients to build meals students love satisfies everyone, from parents to new college students and even operators.

Menu

5 trends perking up coffee sales

By Patricia Cobe on Mar. 15, 2019

Cold remains hot among caffeine-seeking consumers.

Menu

Operations unleash a bumper crop of plant-forward snacks

Mar. 14, 2019

The growth in snacking is reaping more veggie options.

Menu

Guilt-free snacking with plant-forward options

Sponsored content from our partner Kerry Foodservice on Mar. 13, 2019

For noncommercial foodservice facilities, offering healthy snacks means offering both packaged and freshly prepared grab-and-go options, and as more people look for better-for-you choices, plant-based fare is becoming more common in the snacks category.

Menu

UConn to host bug-themed dinner

By FSD Staff on Mar. 08, 2019

Dishes such as cricket-flour crepes and a green tea silkworm smoothie will be served.

Menu

Recipe Report: Seafood season

By Patricia Cobe on Mar. 07, 2019

With the start of Lent this week, your customers may be looking for more seafood options on the menu. These five cost-effective recipes can help meet the demand during the Lenten season, which runs until April 18.