A collection of menu planning ideas for foodservice operators.


4 reasons vegetables are trending now

How diners are driving demand for veggies on menus.


Recipe report: Mardi Gras pancakes

Celebrations surrounding Mardi Gras end on the Tuesday before Ash Wednesday—a day that goes by several names, including Fat Tuesday, Shrove Tuesday and Pancake Tuesday.

After tantalizing diners with the warm comforts of FoodService Director’s Netflix and Chili pairings this fall, it’s time for a sweeter offering for a great Valentine’s dining promotion.

Operators are crafting menus and service styles that take the boring out of breakfast.

Local favorites like half-smokes and finger steaks may not be well known outside of their home markets, but that could change.

Diners show willingness to eat a variety of less-common cuts, according to new Technomic research.

Color the menu red for Valentine’s Day with sweets and savories that broadcast the holiday’s signature hue. 

In recent years, operations have spotlighted down-home classics like po’boys, buttermilk biscuits, brisket and fried chicken (and fried chicken again, and again). Now making waves are classic Southern desserts.

Sandwiches have always been an easy choice for feeding kids both at home and at school, but now they seem to be enjoying more popularity than ever.

While many operators are gearing up for Super Bowl Sunday next month, others might want to jumpstart the weekend by celebrating National Homemade Soup Day on Feb. 4.