Continue to Site >>>

Menu

A collection of menu planning ideas for foodservice operators.

Menu

What consumers want for breakfast

 By FSD Staff on Jan. 18, 2022

Here's a look at what diners are seeking when it comes to the morning meal.

Menu

Lean on shelf-stable, versatile ingredients for craveworthy better-for-you options

 Sponsored content from our partner California Fig Advisory Board on Jan. 13, 2022

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

Menu

Recipe report: Winter baking

By Patricia Cobe on Jan. 13, 2022

With frigid temperatures and snow blanketing a large part of the country, it’s a good time to light up those ovens and start baking. These five recipes will warm up the kitchen and make a comforting addition to the menu.

Menu

Aramark Healthcare teams up with Patient Engagement Advisors

By FSD Staff on Jan. 12, 2022

The latter company's platform helps provide patients with support around medications, nutrition and more after a hospital stay.

Menu

Lucas Oil Stadium ties menu into College Football Playoff National Championship

By Patricia Cobe on Jan. 09, 2022

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

Menu

How celebrated chef David Burke keeps creativity flowing after decades in the business

By Patricia Cobe on Jan. 06, 2022

His 2021 saw three new restaurants, a project in Saudi Arabia, a prestigious entrepreneurial award and the launch of a Wagyu beef operation. Here’s what’s next.

Menu

Recipe report: Plant-based comfort foods

By Patricia Cobe on Jan. 06, 2022

Feed cold-weather cravings for comfort foods while meeting the demand for vegan options with these five dishes.

Menu

Maximize menu versatility while minimizing inventory

Sponsored content from our partner Tyson K-12 on Dec. 22, 2021

How workhorse proteins make foodservice prep easier

Menu

Chefs put new twists on charcuterie

By Patricia Cobe on Dec. 17, 2021

Unique ingredients, artisanal sourcing and creative presentations are taking meat-and-cheese boards up a notch.

Menu

How to innovate the menu by amplifying this year's trends in 2022

By Patricia Cobe on Dec. 16, 2021

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

  • Page 44