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A collection of menu planning ideas for foodservice operators.

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Consumers are looking for cheap eats, Caesar Salad and limoncello this summer

 By Patricia Cobe on Jul. 11, 2024

The latest consumer trend data released by Yelp reveals an uptick in these restaurant searches and several others since last year.

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How Cura chefs are reimagining pureed foods for special diets

 By Tara Fitzpatrick on Jul. 10, 2024

For residents and patients with dysphagia, purees are the main form of treatment. Food items that didn’t seem puree-able have now become part of the menu, thanks to the advances being made with Cura’s Puree Creations.

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Eating your way around Boston

By Patricia Cobe on Jul. 09, 2024

From fast casuals to fine dining, Boston offers a large selection of restaurants serving local specialties and global cuisines.

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Barbecue without borders: Metz chefs inspired by West African traditions

By Tara Fitzpatrick on Jun. 27, 2024

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

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Menu innovation has never been easier

Sponsored content from our partner Krusteaz Professional on Jun. 26, 2024

As operators work hard to provide menu variety without maxing labor, innovative, versatile ingredients such as ready-to-bake cornbread batter can provide helpful solutions across the menu.

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AI can help chefs in the kitchen, but you had better double-check its work

By Tara Fitzpatrick on Jun. 25, 2024

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

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12 mind-blowing, moneymaking menu moves to steal from commercial restaurants

By Tara Fitzpatrick on Jun. 21, 2024

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

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Technomic's latest menu trends: Indulgence is the thing for all generations, and each has their own way to treat themselves

By Reyna Estrada on Jun. 20, 2024

Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.

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Lentils take center stage in the summer phase of FoodWork's first Annual Global Street Food Competition

By Reyna Estrada on Jun. 18, 2024

FoodWorks, Compass Group's restaurant incubator, recently launched the second phase of its first Annual Global Street Food Competition,

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Grad-week/art fest mania at U of Tulsa, aquaculture awareness, the Pac-Man aesthetic, land to ladle at school and more

By Tara Fitzpatrick on Jun. 13, 2024

Heart of Foodservice: FSD’s weekly hub of ideas, people and positivity. In this edition, we take a peek at summery trends just starting to simmer.

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