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A collection of menu planning ideas for foodservice operators.

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Recipe Report: Brunch like you’ve never brunched before

 By Tara Fitzpatrick on May 01, 2024

With these fun, fresh new brunch recipes, you can add the unexpected to the tried-and-true for your most beautiful brunch ever.

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Meet the best biscuits in the biz: General Mills Foodservice reveals finalists in The Biskies Recipe Contest

By Tara Fitzpatrick on Apr. 26, 2024

Ever tried a Korean biscuit dog? How about banana pudding biscuits? Now you can! The finalists show off comfort plus creativity.

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Recipe report: Ready, set, fiesta! Use these Cinco de Mayo recipes all summer

By Tara Fitzpatrick on Apr. 24, 2024

The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.

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10 recipes from college and healthcare chefs

By FSD Staff on Apr. 23, 2024

Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.

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11 maximalist mash-ups from Levy’s NBA/NHL playoff menus

By Tara Fitzpatrick on Apr. 22, 2024

More is more with these sporty menu items, from the LA Cheesesteak Dog to the Milwaukee Brat Burger to Steak Elote Empanadas to Stuffed Concha Bread and Smoked Meat Rings.

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Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

By Tara Fitzpatrick on Apr. 19, 2024

Kids in the kitchen? It’s a wonderful place to learn about the connection between cooking and community.

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Fast, furious Miami flavors rev up for Grand Prix

By Tara Fitzpatrick on Apr. 17, 2024

Sodexo Live! puts the pedal to the medal with new menu items and concepts calibrated just for racing fans as the Formula 1 Crypto.com Miami Grand Prix roars into the Miami International Autodrome in May.

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Recipe report: Shrimply the best

By Tara Fitzpatrick on Apr. 16, 2024

These shrimp-centric recipes make the most of a seafood favorite in zesty, spicy, citrusy, bold, tangy ways for mega flavor appeal on the menu.

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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.

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The way Gen Z eats, thinks and feels informs new wellness series at UPenn

By Tara Fitzpatrick on Apr. 11, 2024

Bon Appetit’s new Dine Well, Eat Smart monthly takeover series taps into the college-age generation’s wants and needs, from lowering their carbon footprint, to elevating their mood, all in a chill, low-key manner.

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