A collection of menu planning ideas for foodservice operators.


David Chang's Fuku to expand into more sports stadiums and arenas

The spicy fried chicken concept, which started as a brick-and-mortar fast casual, aims to grow its concession business.


How Mike's Hot Honey sparked the sweet-heat trend, starting with Paulie Gee's Brooklyn pizzeria

Mike Kurtz and Paul Giannone started drizzling hot honey on pizza more than 10 years ago, and now, that drizzle is flooding menus across the country.

Changing up the carrier, ingredients and flavors can give a sandwich a unique global spin.

Favorites like corn dogs and deep-fried Twinkies mix with on-trend and global fare to win over crowds of eaters every summer.

Earlier this year, chefs from across the Big Ten Conference came together at Rutgers University for two days of education, inspiration and recipe development. Here's what came out of the kitchen.

The VP of culinary, a transplanted New Yorker, executes a menu lineup that works as well in the Midwest as it does in the South.

Corn and tomatoes are summer’s superstars. Make the most of their fresh, sweet flavor and juicy goodness with one of these five seasonal recipes.

FSD tapped its Culinary Council to find out what’s happening on menus now and where R&D is headed for fall.

The “Krafted by Kraig” pop-ups at Loyola University New Orleans nourish attendees in multiple ways, thanks to the chef’s contagious passion.

Restaurants are expected to be the catalysts for Americans mixing more sea vegetables and bivalves into their diets. And college operations are among some of the early adopters.

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