Menu

A collection of menu planning ideas for foodservice operators.

Lemons, salt and patience flavor a fast casual's newest bowl

By Patricia Cobe on Aug. 06, 2021

Cava's Lemon Chicken Bowl has culinary roots in the Levant region of the Mediterranean.

Optimize the grab-and-go section to keep sales high—and labor low

Sponsored content from our partner Tyson Foodservice on Aug. 06, 2021

Optimize the grab-and-go section to keep sales high-and labor low

How Baar Baar’s modern take on Indian food looks to change Americans’ perception of the cuisine

By Patricia Cobe on Aug. 05, 2021

Owner-Partner Payal Sharma differentiates the restaurant’s menu, presentation, decor and other elements to give it a hip vibe, with an eye on expansion.

Recipe report: Sip-worthy smoothies

By Patricia Cobe on Aug. 05, 2021

Health and indulgence can coexist comfortably in one glass when it’s a creamy, fruity smoothie that fills it up.

Some menus are already jumping into fall

By Patricia Cobe on Aug. 04, 2021

See how pumpkin spice is showing up early, and get the scoop on other flavors trending on menus this week.

Boost menu versatility while keeping costs low

Sponsored content from our partner Ken's Foods Inc. on Aug. 04, 2021

Here are some benefits of offering pre-portioned dipping sauces and dressings to boost menu versatility.

Innovation meets wellness on today’s menus

Sponsored content from our partner Custom Culinary on Jul. 29, 2021

Consumers will have general wellness issues top-of-mind this year, with the intersection of healthy foundations, immunity and food benefits playing a major role.

Recipe report: Sandwich inspiration

By Patricia Cobe on Jul. 28, 2021

August is National Sandwich Month, so what better time to up your sandwich game?

Bon Appetit launches new ordering system that targets personalized diets

By FSD Staff on Jul. 28, 2021

The Curated platform can be found at college and corporate eateries.

How frozen soup can make menu planning a breeze

Sponsored content from our partner Campbell's Foodservice on Jul. 27, 2021

Operators need flexible solutions and partners that can provide inspiration, help save on labor costs and be cross-utilized across the menu. That’s where frozen soups come in.

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