Menu

A collection of menu planning ideas for foodservice operators.

Recipe report: Chicken takes on global flavors

Chicken is a blank canvas for a world of flavors. This versatile, cost-effective protein shows up in almost every global and regional American cuisine. Four of these recipes give chicken an ethnic twist, while the fifth showcases a Southern favorite.

How Fairgrounds is making bold moves with its cafe menu

Founder Michael Schultz tells “Menu Feed” how the expanding all-day chain is setting itself apart in a competitive segment.

Recipe report: Fresh takes on plant-based dishes

By Patricia Cobe on Aug. 22, 2019

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

4 ways to get kids interested in healthy items

Sponsored content from our partner Dole Packaged Foods on Aug. 21, 2019

Here’s a few tips on getting kids interested in healthier items.

K-12 mobile kitchens provide efficient solutions for after-hours meals

Sponsored content from our partner Tyson Foods, Inc. on Aug. 20, 2019

Besides breakfast and lunch in K-12, noncommercial foodservice may be called on to provide snacks or meals for after-school programs, athletes or other students who may be on campus after hours.

5 sweet treats hitting menus

By Patricia Cobe on Aug. 16, 2019

Though summer is winding down, there’s still plenty of time to feed customers’ cravings for something cold and sweet.

4 plant-forward dishes to menu this fall

Sponsored content from our partner Bush’s Best® on Aug. 16, 2019

Warm spices and seasonal ingredients are as much a harbinger of autumn as falling leaves and longer nights.

Comfort food hits big with C&U students

Sponsored content from our partner Stouffer’s® on Aug. 16, 2019

As global condiments and cuisines from all around the world proliferate on restaurants menus, offering classic dishes, like fried chicken, meatloaf, mashed potatoes and macaroni and cheese might seem irrelevant—or at least a lower priority.

Recipe report: Cook something new

Aug. 15, 2019

With summer vacation season coming to a close and the start of a new school year, it’s a good time to freshen up the menu. Get inspired to cook up something new with these five recipes.

Inside a school district’s new menu additions

By Benita Gingerella on Aug. 14, 2019

Students at Broward County Public Schools will see a lot more plant-based and global dishes on the menu this fall.

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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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