W.K. Kelloggs Co.

Explore new ways customers are breaking into breakfast

Make the most out of the most important meal of the day by ensuring your operation has the right mindset—and ingredients—to take on the latest trends and meet customers' evolving breakfast needs. Learn how you can bring breakfast beyond mornings, snackify your offerings, channel self-expression and nostalgia, and turn eating occasions into the opportunities and experiences your consumers crave.

Strengthening Consumer Loyalty, Amplifying Engagement, and Forging Lasting Connections

With operators looking to recover from loss in sales and consumers wary about spending due to a shifting economic landscape, how can operators find solutions that deepen consumer loyalty, increase con...

Healthcare, C&U segments focus on plant-based snacks

Snacking and plant-based eating are overlapping trends that are creating opportunity for foodservice operators.

Healthy snacking key for K-12 segment

Snacking has evolved to take on increasing importance for today’s young consumers.

5 ways to market plant-based menu options

Here are a few ways that operators can make sure that customers are aware of plant-based menu choices available and entice trial.

5 ways to excite students about plant-based dishes

Here's how to ensure students are aware of the plant-based options available by marketing plant-based options effectively.

4 ways to create cravings for plant-based proteins

When menu descriptions focus on flavor first, plant-based proteins become less about health and more about taste—and sales follow suit.

Menuing craveable plant-based proteins for kids

When plant-based dishes offered are craveable and focus less on health and more about taste, student participation follows suit.

4 stealable ideas from restaurants

Check out these four stealable ideas from today’s restaurants.

5 restaurant trends showing up in K-12

Here are a few trending ideas K-12 operators can steal from restaurants to boost excitement in their own programs.

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Recipes

Fresh recipes to help you create innovative menus and signature dishes.

Foodservice Operation of the Month

Learn more about our latest honoree.

Steal This Idea

Borrow innovative ideas and time-saving tricks from your peers.

Menu Feed

Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.

MenuDirections

FSD’s annual culinary event for noncommercial foodservice operations.

Sustainability

Insights on reducing waste, conserving resources and more.