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A collection of menu planning ideas for foodservice operators.

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Recipe report: Snacks that stand out

To expand your snack selection, start with these five recipes. 

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5 menu trends that could soon become mainstream

These ingredients and flavors are making a splash on menus at independent restaurants.

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Recipe report: Innovative sandwiches

By Patricia Cobe on Sep. 26, 2018

How can operators make their sandwich selection stand apart from the crowd? Start with these five innovative recipes.

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5 ways to excite students about plant-based dishes

Sponsored content from our partner Kellogg's on Sep. 25, 2018

Here's how to ensure students are aware of the plant-based options available by marketing plant-based options effectively.

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5 ways to market plant-based menu options

Sponsored content from our partner Kellogg's on Sep. 25, 2018

Here are a few ways that operators can make sure that customers are aware of plant-based menu choices available and entice trial.

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Adding a personal touch to healthcare breakfast options

Sponsored content from our partner Smucker Foodservice on Sep. 25, 2018

Personalizing options at breakfast to ensure greater diner satisfaction can translate to more food and beverage dollars.

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7 current trends in college dining

By FSD Staff on Sep. 20, 2018

Global influences and customization continue to make an impact, according to a recent trend list from Sodexo. 

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4 ways to update customers’ favorite dishes

Sponsored content from our partner Basic American Foods on Sep. 20, 2018

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10 ways to cut the salt on menus

Sponsored content from our partner Furmano’s on Sep. 20, 2018

Here's how healthcare operators are lowering the salt, but keeping the flavor.

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Recipe report: Grains in bowls and salads

By Patricia Cobe on Sep. 19, 2018

Chefs are exploring a variety of grains to create healthy, flavorful dishes, many of which put plants front and center.