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A collection of menu planning ideas for foodservice operators.

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District boosts plant-based meals through Forward Food Pledge

 By Benita Gingerella on Nov. 04, 2021

Richfield Public Schools has set a goal to increase the plant-based offerings at its high school.

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Truist Park celebrates Atlanta Braves’ World Series games with special menu items

 By Patricia Cobe on Oct. 29, 2021

Foodservice partner Delaware North created themed sandwiches and more for hometown fans in the ballpark.

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Labor and supply chain shortages will challenge menu innovation in 2022

By Patricia Cobe on Oct. 29, 2021

Foodservice’s recovery will continue, but industry limitations will have a big influence in the coming year, Technomic says.

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Expanding students’ palates along with their horizons

By Julianne Pepitone on Oct. 28, 2021

On this episode of “Dig In,” hear how the dining team at Seattle Public Schools has found ways to educate kids about diversity through food.

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Recipe report: Readers’ most popular recipes

By Kelsey Squire on Oct. 28, 2021

From a ramen-burrito mashup to a fried chicken sandwich, see which dishes are among the favorites in FSD’s Recipedia database.

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Chicken provides a versatile base for menu innovation

Sponsored content from our partner Tyson Foodservice on Oct. 27, 2021

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

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How will the FDA's new sodium guideline impact menus?

By Patricia Cobe on Oct. 25, 2021

The government’s recommendation to reduce sodium is voluntary.

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The state of C&U foodservice: Mixing up the menu

By Benita Gingerella on Oct. 21, 2021

Changes to self-service, safety protocols and more led to shifts in what's on offer.

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Recipe report: Playing up plants

By Patricia Cobe on Oct. 21, 2021

Plant-based and plant-forward menu items are in high demand, with both operators and customers looking for new meatless ideas. If your recipe lineup is ready for a refresh, take a look at these five dishes for inspiration.

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How Modern Market’s chef brings a farm-to-table ethos to the growing fast casual

By Patricia Cobe on Oct. 21, 2021

Nate Weir’s obsession with sourcing, sustainability, clean-label ingredients and more provides an accessible gateway to healthier eating.

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