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A collection of menu planning ideas for foodservice operators.

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A vegan butcher and plant-based pastrami: How colleges are making the most of meatless offerings

Recent menu additions at Oklahoma University and Rice University showcase creativity on campus.

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Recipe report: Springtime salads

Inspired by the latest crop of vegetables and fruits coming into season? Then it’s time to freshen up the salad bar or grab-and-go case with something new. Start with these five springtime recipes.

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Portland Public Schools to add vegan dishes

By FSD Staff on Apr. 17, 2019

The Maine district will switch its daily alternative vegetarian meal to a hot vegan entree next year.

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How breakfast foods are invading other dayparts

Sponsored content from our partner Chef Pierre® on Apr. 16, 2019

For noncommercial foodservice operators looking to increase sales of breakfast foods, serving morning items at all dayparts can be beneficial. Here's how.

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How to expand health-halo offerings while staying on-trend

Sponsored content from our partner Tyson Foods, Inc. on Apr. 16, 2019

College students are more in tune than ever with health, sustainability and culinary trends, and they want high-quality food from operations that can back up their claims.

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4 innovative ways to menu nachos

Sponsored content from our partner PepsiCo Foodservice on Apr. 15, 2019

Check out the ways some schools are menuing this shareable classic.

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See 4 menu items being served at Aramark’s new plant-based concept

By FSD Staff on Apr. 15, 2019

The Twisted Beet focuses on comfort foods that incorporate produce.

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Aramark jumps on plant-based bandwagon with The Twisted Beet

By FSD Staff on Apr. 15, 2019

The comfort-food concept will come to more than 750 colleges, healthcare and business-and-industry sites.

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Recipe report: 5 new chicken recipes

Apr. 10, 2019

Chicken is the most popular protein across the menu, showcased in sandwiches and center-of-the-plate entrees as well as appetizers and snacks. Need some new ideas for menuing this customer favorite? Start with these five recipes.

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4 ways chefs are serving potatoes beyond fries and tots

By Benita Gingerella on Apr. 08, 2019

Check out how noncommercial operators are jazzing up the humble spud.