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A collection of menu planning ideas for foodservice operators.

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College students crave high-protein, plant-based foods

Students want food that supports a healthy diet and environment, and plant-based foods put vegetables that are packed with flavor, color and, most importantly, protein in the center of the plate.

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Shifting a menu toward scratch-made

Old equipment and picky eaters are two challenges facing operators as they reduce the number of processed items on their menus.

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Chefs share their top ingredients for 2019

By FSD Staff on Feb. 05, 2019

Members of FoodService Director's Culinary Council dish on the items they expect to make the most impact on their menus this year.

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What do consumers actually want?

By Mary Chapman on Feb. 01, 2019

The foods consumers say they're seeking and what they choose in the end aren’t necessarily the same.

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Churros evolve to become mainstream desserts

Sponsored content from our partner J&J Snack Foods on Feb. 01, 2019

From rolled ice cream to churros, globally inspired treats are increasingly becoming mainstream on U.S. menus.

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Indulgence and health battle it out at breakfast

By Patricia Cobe on Jan. 31, 2019

Sandwiches run the gamut—from better-for-you to indulgent—to fuel up in the morning.

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Recipe report: Bake something new

By Patricia Cobe on Jan. 31, 2019

To combat the frigid winter weather and turn out some made-from-scratch treats, heat up the oven and start baking.

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4 delicious ways to use avocado on the menu

Sponsored content from our partner Simplot on Jan. 25, 2019

Save time with prepared and ready-to-use avocado products.

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Burgers from local cattle are on the school lunch menu in S.D.

By Patricia Cobe on Jan. 28, 2019

A sustainable beef-to-school initiative benefits both students and the community.

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Recipe report: Super Bowl specials

By Patricia Cobe on Jan. 16, 2019

With football playoffs in high gear and Super Bowl parties around the corner, it’s time to plan some eats and drinks to cook up for game days.