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A collection of menu planning ideas for foodservice operators.

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Recipe report: Cold weather comfort foods

Wintry weather has arrived in many locations, boosting the demand for warm, comforting meals. These five recipes fit the bill, showcasing satisfying favorites with updated twists.

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FSD’s Culinary Council chefs serve up new dishes at Chefs’ Summit

Chefs teamed up for an afternoon of recipe ideation.

What will the customers of tomorrow be seeking at restaurants? Four college chefs share insights.

Pumpkin, apples, cranberries and pears give sweets a seasonal spin this time of year. Add some fresh fall flavor to the dessert menu with these five recipes.

Favorite soups can be transformed into savory signatures that consumers come back for. Here are ways to put a spin on dishes by making small tweaks with soup.

Is your business making the right moves in that department? Take this quiz to find out if you’re doing what’s necessary to maximize coffee sales this winter.

Halting sales of the beverages led to weight loss, according to the findings.

In senior living facilities, offering several options of entrees as part of a “pick two” or “pick three” choice is made easier with frozen soups.

Plant-based and plant-forward menu items are in demand—not only by vegans and vegetarians but also by an increasing number of flexitarians. Feed that demand with inventive vegetable-centric recipes, like the five presented here.

Here's a sampling of the dozens of dishes created at Indiana University kitchens during the Big Ten Conference Chefs' Summit.

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