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A collection of menu planning ideas for foodservice operators.

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What Google’s new food report reveals about future noncommercial trends

A look at hot and fizzling trends in Google’s Food Trends 2016 shows what could be big with operators in the near future, and what's falling in line with current noncommercial favorites.

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Spinning limited-time offers and events into a research opportunity

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they shared their culinary traditions and innovations.

Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without complicating kitchen operations.

Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.

Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.