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A collection of menu planning ideas for foodservice operators.

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Recipe report: New brunch dishes

Now that spring is officially here, it’s time to refresh the brunch menu. Wake up winter-weary palates with these five recipes.

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Aramark, Levy aim for the fences with new menu items for baseball season

Foodservice vendors are building buzz for the offerings they’ll show off at stadiums this summer.

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12 recent recipe revamps

By FSD Staff on Mar. 21, 2019

What takes a menu item from stale to a modern staple can vary widely.

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4 teams rocked their recipes at MenuDirections’ Culinary Competition

By Patricia Cobe on Mar. 20, 2019

ProStart students and chefs paired up to win with plant-forward dishes.

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Loaded fries cut across menus, dayparts

Sponsored content from our partner Simplot on Mar. 20, 2019

The versatile nature of this popular dish has inspired dozens of variations that mirror the appetites and ordering habits of guests.

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Roasted vegetables elevate menus, streamline prep and increase attendance in dining halls

Sponsored content from our partner Simplot on Mar. 20, 2019

Experimenting with roasted vegetables is one way to meet students’ demand for plant-based meals.

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Comfort foods that make parents proud

Sponsored content from our partner Stouffer’s® on Mar. 18, 2019

Using real ingredients to build meals students love satisfies everyone, from parents to new college students and even operators.

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5 trends perking up coffee sales

By Patricia Cobe on Mar. 15, 2019

Cold remains hot among caffeine-seeking consumers.

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Operations unleash a bumper crop of plant-forward snacks

Mar. 14, 2019

The growth in snacking is reaping more veggie options.

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Guilt-free snacking with plant-forward options

Sponsored content from our partner Kerry Foodservice on Mar. 13, 2019

For noncommercial foodservice facilities, offering healthy snacks means offering both packaged and freshly prepared grab-and-go options, and as more people look for better-for-you choices, plant-based fare is becoming more common in the snacks category.