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A collection of menu planning ideas for foodservice operators.

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The push for plant-based continues as operators escalate goals

 By FSD Staff on Apr. 27, 2023

Foodservice providers have been upping their commitments to plant-centric fare in recent months.

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Stay true to your brand identity when adding plant-based items, operators say

 By Patricia Cobe on Apr. 23, 2023

Restaurant leaders share the secrets to their success with plant-based menu initiatives.

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How 3 chain restaurant execs put menu innovation front and center

By Patricia Cobe on Apr. 20, 2023

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

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Recipe report: Refresh the beverage lineup

By Patricia Cobe on Apr. 19, 2023

Warmer days call for cooler drinks. If your beverage menu needs a revamp, try one of these seasonal thirst-quenchers.

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Sodexo Live! aims to upgrade dining at British Airways lounges

By Kelsey Nash on Apr. 19, 2023

The foodservice vendor has teamed up with the airline to provide local favorites as well as British classics like afternoon tea.

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Sodexo vows half of its college menus will soon be plant-based

By Kelsey Nash on Apr. 18, 2023

The foodservice provider is increasing its commitment to plant-based cuisine on campus.

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Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the chain's menu—but will never touch its signature queso

By Patricia Cobe on Apr. 13, 2023

Velazquez uses her experience working with chef Rick Bayless to add authenticity to dishes, balancing that with a sense of fun.

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Recipe report: Sandwich stars

By Patricia Cobe on Apr. 13, 2023

Sandwiches are a menu mainstay, and there are a few must-haves in every operation. If your sandwich list has gotten into a rut, take it up a notch or two with these new ideas.

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Consumer snacking trends: What micro markets need to know

Sponsored content from our partner Campbell's Foodservice on Apr. 07, 2023

As consumers’ snacking habits have shifted, it’s crucial to know what to keep in stock to ensure every shopper can find a snack they want at micromarkets.

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Updating menu favorites to meet plant-based diners’ demands

Sponsored content from our partner Proterra on Apr. 07, 2023

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

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