Menu

A collection of menu planning ideas for foodservice operators.

3 ways to satisfy all-day yogurt cravings

Sponsored content from our partner General Mills Foodservice on Sep. 16, 2021

Interested in adding more fun yogurt options to the menu? Try these three formats that put yogurt creativity and safety first!

Hospital chefs take home top prize at AHF culinary competition

By FSD Staff on Sep. 14, 2021

A red fish dish from the team at OSU Wexner Medical Center was declared the 2021 winner.

Kids menus adapt to meet the changing tastes of young diners—and their parents

By Patricia Cobe on Sep. 13, 2021

Vegetables like sweet potato and broccolini are gaining menu popularity, while traditional kid-friendly fare seems to be losing steam.

Recipe report: Labor-saving dishes

By Patricia Cobe on Sep. 09, 2021

The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.

3 reasons why biscuits are a back-of-house game changer

Sponsored content from our partner General Mills Foodservice on Sep. 08, 2021

Whether it’s for meals in a restaurant, dining hall, cafeteria or any foodservice establishment, there are plenty of ways that biscuits can give back-of-house staff a boost.

See what Aramark is cooking up this football season

By FSD Staff on Sep. 08, 2021

Contactless ordering and a new cocktail program are cornerstones of this year’s offerings.

What’s driving plant-based burger consumption?

By FSD Staff on Sep. 08, 2021

The demand for meatless menu items is not slowing down.

Recipe report: Celebrating summer’s end

By Patricia Cobe on Sep. 02, 2021

Labor Day marks the unofficial end of summer, but there’s still plenty of seasonal produce and lots of refreshing menu items to enjoy, as these five recipes demonstrate.

How Playa Bowls turned a blender and a dream into a growing fast-casual concept

By Patricia Cobe on Sep. 02, 2021

Rob Giuliani and his partner, Abby Taylor, started with a stand on the Jersey shore selling smoothies and acai bowls and grew it into a 126-unit chain.

What’s on the menu for the new school year?

By FSD Staff on Aug. 30, 2021

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

Page 3

1
2
3
4
5
…