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A collection of menu planning ideas for foodservice operators.

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Student input drives plant-based options at Niagara University

The school’s Live Well Station serves up a variety of plant-based fare, including crabless crab cakes and vegan chicken pot pie.

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Recipe report: Speed-scratch cooking

Consumer demand for scratchmade dishes is on the rise, but labor continues to be a challenge in foodservice kitchens. The solution for many operators—recipes that incorporate some pre-prepped ingredients and value-added products to create semi-scratch or speed-scratch menu items. These five recipes are a good starting point.

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6 menu trends that rose to the top in 2019

By Patricia Cobe on Dec. 19, 2019

See which ingredients, flavors and culinary movements had the biggest impact this year.

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Staying ahead of changing tastes in senior living

By FSD Staff on Dec. 16, 2019

How one foodservice team is adapting to the dining preferences of baby boomer residents.

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Breakfast boosts buy-in

By Patricia Cobe on Dec. 16, 2019

Operators are waking up students with new on-trend options.

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What food trends will take off in 2020?

By Patricia Cobe on Dec. 13, 2019

Hear which dishes and flavors experts predict we’ll see more of in the coming months.

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Recipe report: Plants on the plate

By Patricia Cobe on Dec. 12, 2019

There’s no sign that plant-based and plant-forward eating will slow down in 2020. In fact, almost every trend forecaster predicts it will become more mainstream. To keep customers from getting plant-bored, here are five new recipes to add to the lineup.

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How do consumers define a menu's value?

By Benita Gingerella on Dec. 09, 2019

Taste, quality and freshness are the three biggest factors.

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Recipe report: Comforting soups

By Patricia Cobe on Dec. 05, 2019

Soup weather is here to stay for a while, making it necessary to tempt winter-weary customers with new recipes. Start by adding these five bowls of comfort to your soup rotation.

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How Galit’s seasonal menu gets innovative with Middle Eastern food

By Patricia Cobe on Dec. 02, 2019

Partners Zach Engel and Andres Clavero share how they've created a Chicago destination that retains its neighborhood vibe.

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