What's hot on menus for 2020?
Scratch cooking has become all the rage. It’s taking over foodservice kitchens in schools, colleges, corporate cafes and healthcare systems, if the results of FoodService Director’s fifth annual Culinary Council Menu Trends Survey are any indication. And there’s no sign this trend will lose steam in 2020.
The 50-plus members of FSD’s Culinary Council—representing the core segments of noncommercial—are delivering on the demand for scratch-made fare, while pumping up plant-forward options, exploring new global cuisines, growing the grab-and-go selection and stepping up sustainability efforts. Read on to see what’s cooking in their kitchens and how all this will play out in the months ahead.