Menu

A collection of menu planning ideas for foodservice operators.

Recipe report: Perfect for picnics

Portable foods are not only a timely takeout solution, they are very adaptable to outdoor picnics. And summer is the perfect time to pack up meals to enjoy al fresco, starting with the five recipes here.

How community ties have kept an independent restaurant thriving

At Prairie Grass Cafe, a strong local connection has been key through the years and particularly in recent months.

What foods are trending for takeout and delivery?

By Patricia Cobe on Jul. 16, 2020

Grubhub tracked its fastest-growing menu items for the first six months of 2020.

Bold flavors make eating healthy easy

Sponsored content from our partner TABASCO® Brand on Jul. 14, 2020

Consumers’ tastes and preferences are changing. They still want to eat great-tasting foods, but they’re increasingly likely to want those foods to be better for them and have quality ingredients.

Recipe report: Cool food for hot days

By Patricia Cobe on Jul. 09, 2020

With temperatures heating up across most of the country this week, cravings turned toward cooler, lighter dishes. These five flavor-packed recipes can help beat the heat.

QUIZ: Is your menu ready for takeout?

Sponsored content from our partner Barilla on Jul. 08, 2020

Take this quiz to find out if your off-premise pasta dishes are making the grade.

Recipe report: Burgers and hot dogs

By Patricia Cobe on Jul. 02, 2020

Cookouts, picnics and other July 4 traditions may look different this year, but burgers and hot dogs can still be the menu stars. Kick off the holiday weekend food fest with these five favorites.

How a chef engages customers with unique at-home dining experiences

By Patricia Cobe on Jul. 02, 2020

Seattle restaurant Addo has found fresh ways to up its takeout game as the COVID-19 pandemic continues.

Google and Culinary Institute of America partner on plant-forward certification initiative

By Patricia Cobe on Jun. 29, 2020

The new curriculum will train culinarians to bring vegetables front and center.

Recipe report: Summer bowls

By Patricia Cobe on Jun. 25, 2020

Bowls continue to surge in popularity—they’re portable, convenient for takeout and delivery, and adaptable to countless ingredient combinations.

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Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

These innovative eateries are ones to watch.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

FSD’s Culinary Council

Noncommercial chefs dish on the latest food trends and ideas.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

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