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A collection of menu planning ideas for foodservice operators.

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MenuDirections 2013: World Cuisines Deliver Health Through Flavor on Day Three

 Mar. 07, 2013

The final day of MenuDirections focused on Italian, Cuban and Caribbean cuisine as well as new twists on American as a way to talk about bringing health on the menu. 

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The demand for sweet potatoes is here. Feed it.

 Sponsored content from our partner Lamb Weston on Mar. 07, 2013

Sweet potatoes are in demand as never before. According to the USDA Economic Research Service and recent market research by ConAgra Foods Lamb Weston, U.S. consumption of sweet potatoes has grown more than 50 percent since 2000, and 74 percent of consumer

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MenuDirections 2013: Health is Top of Mind on Day One of Conference

Mar. 04, 2013

The first day of FSD’s 11th annual MenuDirections 2013 kicked off in Tampa, Fla., with a focus on health and wellness trends and cuisine.

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Green Goodness

By Paul King on Feb. 26, 2013

Dan Skay, executive chef at Parker Adventist Hospital, in Parker, Colo., loves avocados. “We’re in the Southwest,” Skay explains. “We use avocados in everything. They have a beautiful color and they taste good. Avocados have fat, b

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MenuDirections 2013: Look for Updates on Awards and Trends

Feb. 25, 2013

This weekend kicks off FoodService Director's 2013 MenuDirections conference in Tampa, Fla. FSD editors will be tweeting and posting updates from the conference all weekend, continuing through the conference's end on Tuesday afterno

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Crowd pleasers

Sponsored content from our partner Campbell's Foodservice on Feb. 20, 2013

In healthcare foodservice, where the pace of business is brisk and the expectations for good, wholesome food are high, Campbell’s®50-oz. soups give the chef a big advantage.

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Showing familiar favorites in a new light

Sponsored content from our partner Basic American Foods on Feb. 20, 2013

For decades, foodservice operators have counted on Basic American Foods potato and bean products for great flavor, consistency and quick, easy prep.

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New Cuisine on the Block

By Paul King on Feb. 15, 2013

Mention Southeast Asian cuisine, and Thai immediately comes to mind. It historically has been the “go-to” Asian cuisine after Chinese and Japanese, most likely because of the country’s status as a tourist destination and the fact that Th

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Do-It-Yourself Seasonings

By Paul King on Feb. 15, 2013

In an age where convenience is king, many chefs prefer to “do it old school.” They understand the benefits of, and are not shy about using, commercially prepared spice blends, sauces and seasonings. But they also understand that you can’

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The Recipe Issue 2013: What's On the Menu?

By FSD Staff on Feb. 14, 2013

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on those menus. They survey customers, discuss with staff, netw

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