Menu

A collection of menu planning ideas for foodservice operators.

Recipe report: Pizza

Pizza remains one of customers’ most craveable foods. These five pizza recipes showcase new twists on toppings and techniques to keep those cravings coming.

3 easy ways to sustain sustainability

Here are three cost-effective initiatives operators can explore to create a new culture of making a positive impact on the environment.

6 emerging menu trends that may go mainstream

By Patricia Cobe on Sep. 06, 2019

These ingredients and flavors could be poised to trickle down to noncommercial.

7 more scratch-made dishes on school menus

By Benita Gingerella on Sep. 06, 2019

As the school year gets into full swing, students across the country will be able to enjoy new scratch-made options.

What makes a winning LTO?

By Patricia Cobe on Sep. 06, 2019

Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”

3 ways to reinvent classic favorites

Sponsored content from our partner Stouffer’s® on Sep. 05, 2019

Here are some suggestions to bring new life to traditional favorites.

Menu management systems improving quality of life for foodservice operators

Sponsored content from our partner DayMark Safety Systems on Sep. 05, 2019

Consumers who regularly eat in hospitals, schools, universities, large offices or other institutions are looking for the same type of informative food labeling, including clearly identified foods that are both healthy and fresh.

Recipe report: Bowl food

By Patricia Cobe on Sep. 04, 2019

Bowls are customizable, convenient, healthful and flexible—attributes that appeal to both operators and consumers. The five recipes here fit the bill. These bowls feature grains, vegetables and small amounts of protein flavored with on-trend global ingredients.

C&U menus get creative with plant-based and ethnic options

Sponsored content from our partner Furmano’s on Sep. 04, 2019

College and university students are a diverse and nutritionally-savvy lot, and they’re craving healthier options such as plant-based protein and more unique global fare.

Making room for fruit

Sponsored content from our partner Simplot on Sep. 04, 2019

Foodservice operators should be looking for more ways to include fruit throughout the day—in more ways than in just a fruit salad.

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Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

These innovative eateries are ones to watch.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

FSD’s Culinary Council

Noncommercial chefs dish on the latest food trends and ideas.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

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