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These 8 trends are moving menus forward around the world

By Patricia Cobe on Apr. 11, 2024

Future Menus 2024 identifies the top forces shaping today’s global food scene to push chefs ahead of the culinary curve.

Recipe report: Countdown to sun-kissed summer menus

By Tara Fitzpatrick on Apr. 10, 2024

Pocket some key summer-stunner recipes now; bask in the glow of menu success all season long with tropical cocktails, farm-fresh salad, grill-friendly skewers and the famous healthcare recipe, Beef Steak Tomato Sandwich.

7 smokin’ hot new BBQ-fusion baseball eats at minor league ballparks

By Tara Fitzpatrick on Apr. 09, 2024

OVG Hospitality’s backyard barbecue-meets-global-street food items are your perfect summer-fun idea starters for something different under the sun in stadium cuisine.

Versatile plant-based options at college and university foodservice are on the rise

Sponsored content from our partner Impossible Foods on Apr. 05, 2024

For operators looking to expand the plant-based menu options, choosing versatile products that can be used in familiar dishes is the winning choice.

Recipe report: Don’t put couscous in a corner

By Tara Fitzpatrick on Apr. 03, 2024

The unsung hero of salads, bowls and more, couscous has got your back, whether it’s in the background, soaking up the sauce, or the main attraction, soaking up the spotlight.

Campus-harvested honey sweetens the menu at Michigan State

By Benita Gingerella on Apr. 01, 2024

Locally Sourced: MSU Culinary Services has begun incorporating honey harvested on campus in its menus, including in the vinaigrette for its Spring Vegetable Grain Bowl.

Meeting the call for allergen-friendly foods in cafeterias

Sponsored content from our partner SunButter on Mar. 28, 2024

As food allergies become more common, foodservice operators look to alternatives to ensure patron safety. Spreads like Sunbutter help operators offer diners delicious food without compromising safety.

Shedd Aquarium’s splashy event showcases Sodexo Live! chefs’ Latin American heritage

By Tara Fitzpatrick on Mar. 25, 2024

Celebrating the diverse community in the kitchen, The Ritmo del Mar (Rhythm of the Sea) event returns for a second year with vibrant music, culture and culinary traditions and techniques that allow guests to taste the ocean of flavor, created by chefs who make it authentic.

MLB eats: Your first peek at Aramark’s new lineup of super-fun baseball food

By Tara Fitzpatrick on Mar. 22, 2024

The crack of the bat…the sizzle of the hotdog…these are the sounds of spring that baseball fans and baseball food fans have been waiting for! Don’t miss the Back to Blue Burger, the Dino Rib and the Loaded Funnel Cake Fry Sundae.

Recipe report: In praise of the braise

By Tara Fitzpatrick on Mar. 20, 2024

Spring is here, but there’s still a bit of a chill in the air. Warm things up by braising cuts of meat or veggies in everything from coffee to beer to milk, tea and more. Sensory bonus: The whole vicinity will smell amazing!

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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.