Start Here 

Menus move into the future

2020 has no doubt been a disruptive year for foodservice, but noncommercial chefs have not let a pandemic hamper their activity and creativity. In fact, they’ve been busier in the kitchen than ever, judging from the results of FoodService Director’s sixth annual Culinary Council Menu Trends survey.

This year, the chefs were tasked with keeping customers engaged under very challenging conditions. And that they did. Take a look at how this is playing out in every segment—from K-12 to senior dining—and how it will impact the industry in 2021.

Photograph by Tyllie Barbosa