In the latest issue of FSD Quarterly, find out what’s coming ahead in foodservice, from wellness and health, technology and automation, plant-forward and expanded dining options and more. This quarter, we’re featuring stories about the future of senior living, meeting demand for better-for-you and plant-based menu options, what’s happening with foodservice tech, and innovations that make foodservice more automated and efficient.

This edition also features stories about educating diners on the source of the food they eat, how technology fits into hospitality services and how catering companies are moving into the foodservice space to adapt to the market’s current state. Plus, learn more about the popularity of meatless meals and what foodservice operators are doing to keep up.