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Menu Trends

How to innovate the menu by amplifying this year's trends in 2022 How to innovate the menu by amplifying this year's trends in 2022

Graham Humphreys and Nikki Friehofer of The Culinary Edge dish on what operators can expect in the months ahead and how to take action.

byPatricia Cobe

Dec 16, 2021

global food trends

Here's what's trending on the global menu scene Here's what's trending on the global menu scene

byPatricia Cobe

Dec 13, 2021

1 Min Read

FSD's top 10 stories of the year FSD's top 10 stories of the year

byFSD Staff, Benita Gingerellaand 4 more

Dec 10, 2021

fruit plate with honey

Anytime dining and hyperlocal sourcing elevate Salmon at Medway retirement community Anytime dining and hyperlocal sourcing elevate Salmon at Medway retirement community

byPatricia Cobe

Dec 10, 2021

1 Min Read

Recipe report: A cup of cheer Recipe report: A cup of cheer

Dec 9, 2021

6 Slides

Recipe report: Dairy-free desserts Recipe report: Dairy-free desserts

Dec 8, 2021

6 Slides

kelp salad

University of Massachusetts rolls out the red carpet for kelp

University of Massachusetts rolls out the red carpet for kelp

byAmanda Baltazar

wafu

Could Wafu cuisine be the next big food trend?

Could Wafu cuisine be the next big food trend?

byPatricia Cobe

Foodservice menu trending: Meet the 2021 Food Management Best Sandwiches winners

Foodservice menu trending: Meet the 2021 Food Management Best Sandwiches winners

byFood Management Staff

warm soup

Recipe report: Chill chasers

Recipe report: Chill chasers

byPatricia Cobe

cocktail

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-proof cocktails

How Lettuce Entertain You’s Thomas Mizuno-Moore is taking the ‘mock’ out of zero-proof cocktails

byPatricia Cobe

Colleges & Universities

Viewpoint: Supporting gluten-free students at your college dining halls

Viewpoint: Supporting gluten-free students at your college dining halls

Sponsored Content

How a meat-obsessed chef makes plant-based dishes, well, meaty

How a meat-obsessed chef makes plant-based dishes, well, meaty

oatmeal breakfast

Sponsored Content

Increase breakfast time appeal with tasty options

Increase breakfast time appeal with tasty options

The winner and his belt

2 finalists battle it out in Elior’s Rescue Recipe Showdown Food Fight

2 finalists battle it out in Elior’s Rescue Recipe Showdown Food Fight

byPatricia Cobe

Centra staff

Keeping staff engaged during difficult times

Keeping staff engaged during difficult times

byJulianne Pepitone

Allergen-free cooking at U Mass

Colleges & Universities

How University of Massachusetts keeps allergen-free dining going strong

How University of Massachusetts keeps allergen-free dining going strong

byPatricia Cobe

holiday side dishes

Recipe report: Sides that make the meal

Recipe report: Sides that make the meal

byPatricia Cobe

spyce bowls

Why Technomic has dubbed 2022 ‘the year of the climb’

Why Technomic has dubbed 2022 ‘the year of the climb’

byPatricia Cobe

Bon Appetit adds new concepts, 50+ new menu items at Chase Center

Bon Appetit adds new concepts, 50+ new menu items at Chase Center

foodservice trends

Sustainable packaging, streamlined menus to remain big in 2022

Sustainable packaging, streamlined menus to remain big in 2022

byPatricia Cobe

Bring comfort-food appeal to better-for-you offerings to unlock sales

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Bring comfort-food appeal to better-for-you offerings to unlock sales

Bring comfort-food appeal to better-for-you offerings to unlock sales

New menu selections from Levy at United Center and Enterprise Center

New menu selections from Levy at United Center and Enterprise Center

Smoothies with year-round appeal

Sponsored Content

Smoothies with year-round appeal

Smoothies with year-round appeal

sue hunter at Paradox Farms

New menu at Raleigh Convention Center celebrates women and minority farmers

New menu at Raleigh Convention Center celebrates women and minority farmers

byPatricia Cobe

baked goods

Recipe report: Bake something new 2021

Recipe report: Bake something new

byPatricia Cobe

bubble tea

How a bubble tea fan became a master franchisee ‘brewing happiness’ across state lines

How a bubble tea fan became a master franchisee ‘brewing happiness’ across state lines

byPatricia Cobe

A Richfield Public Schools student receives a meal in the cafeteria

District boosts plant-based meals through Forward Food Pledge

District boosts plant-based meals through Forward Food Pledge

byBenita Gingerella

ingredients

Labor and supply chain shortages will challenge menu innovation in 2022

Labor and supply chain shortages will challenge menu innovation in 2022

byPatricia Cobe

Po Boy oyster sandwich

Truist Park celebrates Atlanta Braves’ World Series games with special menu items

Truist Park celebrates Atlanta Braves’ World Series games with special menu items

byPatricia Cobe

recipe photo compilation

Recipe report: Readers’ most popular recipes

Recipe report: Readers’ most popular recipes

byKelsey Squire

Seattle Public Schools lunch

Expanding students’ palates along with their horizons

Expanding students’ palates along with their horizons

byJulianne Pepitone

Chicken provides a versatile base for menu innovation

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Chicken provides a versatile base for menu innovation

Chicken provides a versatile base for menu innovation

EEOC

EEOC limits religious exemptions under vaccine requirements

EEOC limits religious exemptions under vaccine requirements

salt

How will the FDA's new sodium guideline impact menus?

How will the FDA's new sodium guideline impact menus?

byPatricia Cobe

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