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A collection of menu planning ideas for foodservice operators.

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5 stats on how consumers are snacking

By FSD Staff on Mar. 07, 2022

As ideas of what counts as a snack shift, diners may be looking for different kinds of items when hunger or boredom strikes.

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Bourbon tastings, shrimp fests and other special events engage residents at Westminster Woods

 By Patricia Cobe on Mar. 07, 2022

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.

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How CarePoint Health is building excitement for National Nutrition Month

By Amanda Baltazar on Mar. 04, 2022

Healthy foods from different cultures are center stage at the system’s three hospitals.

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Chicago’s Revival Food Hall is revving up for its next chapter

By Patricia Cobe on Mar. 03, 2022

The venue recently added salad concept Electric Greens, with more fresh ideas in the works for parent company 16” on Center.

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Tacos got a brand new bag

Sponsored content from our partner PepsiCo Foodservice on Mar. 03, 2022

As foodservice operators across all segments, including the K-12 channel, experience unprecedented labor challenges, the need for low-labor/low-prep solutions that still appeal to students has never b...

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Recipe report: Getting cheesy

By Patricia Cobe on Mar. 03, 2022

Adding cheese to a dish is a surefire way to boost its craveability. To create cravings for your menu, try one of these five recipes oozing with cheesy goodness.

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Montana students try marinara made with local ingredients

By FSD Staff on Mar. 01, 2022

Montana Marinara is made using local squash, carrots, onions and more.

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Stony Brook University launches 2 new restaurant-style concepts

By Patricia Cobe on Feb. 25, 2022

Kickin’ Chickin and La Olla tap into top trends and students’ cravings at Stony Brook University.

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Recipe report: Meatless meals

By Patricia Cobe on Feb. 24, 2022

The Lenten season officially begins on March 2, a time when the observant traditionally give up meat. Seafood specials and vegetarian dishes typically take center stage during Lent, but now that plant-based meat analogues are more plentiful and accessible, these can round out meatless menus.

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4 surprising ingredients trending on restaurant menus

By Patricia Cobe on Feb. 18, 2022

Eateries are drumming up menu excitement with new foods, formats and combinations.

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