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A collection of menu planning ideas for foodservice operators.

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Selling super salad sandwiches

 Sponsored content from our partner Hellmann's on Feb. 22, 2012

Do the old switcheroo, a flip-flop, a reverse handoff or whatever you want to call turning your entrée salads into sandwiches. It’s a logical step in the evolution of your menu. You menu sandwiches; and you menu salads. Why not combine them?

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The Recipe Issue: Online-Only Recipes from Home

 Feb. 17, 2012

As part of FSD's Feb. Recipe Issue we asked chefs to share their favorite recipes from home. The following recipes are only available online.

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MenuDirections 2012: Mediterranean Offers the Tastes of Six Cultures

Feb. 16, 2012

As part of the Culinary Workshop series “World Cuisines,” at MenuDirections 2012, Marion Gibson, National Culinary Director, Lifeworks Restaurant Group/Aramark Corp., will present on the topic “Mediterranean—A Taste of Six Cultures

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The Recipe Issue: Recipes From Home

By Becky Schilling and Lindsey Ramsey on Feb. 13, 2012

Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask some of our readers to share recipes from their own homes

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Sweet on Citrus

By Pamela Parseghian on Feb. 12, 2012

Buying local products is great in theory. But it’s not always so practical in reality. The fact is, when it comes to citrus, most people can’t get it from neighboring farms because the fruit grows in just the country’s warmest climate. S

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The Recipe Issue Online Exclusive: Catering Recipe Development

By Paul King on Feb. 09, 2012

Catering often gives foodservice staffs a great opportunity to show off their skill and creativity. But creating menu items for catering has its own unique challenges, as these college and hospital chefs share.

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MenuDirections 2012: Steal This Healthy Idea

Feb. 09, 2012

One of the sessions at MenuDirections “Creating Flavor, Selling Health” will be an operator-driven discussion on ideas for healthy menus, entitled Steal This Healthy Idea. Editor Paul King and David Zino, executive chef for the National Cattle

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The Recipe Issue: Recipe Development

By FSD Staff on Feb. 09, 2012

World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to satisfy diverse customer bases. We contacted chefs from acros

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Schools say new meal regs not a problem

By Becky Schilling on Feb. 08, 2012

“We’re already there” is the most common reaction when talking to school nutrition operators about the new meal pattern regulations.  “Most of what is [in the new meal regs] we’re already doing,” says David Binkle,

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MenuDirections 2012: Cooking With Herbs

Feb. 02, 2012

As part of the Culinary Workshop series “Cooking Healthy,” at MenuDirections 2012, Marilyn Mills, R.D., and Joe Stanislaw will present on the topic “Cooking with Herbs.” The two were a natural fit for this workshop because they hav

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