menu development

food tray
What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.
juice bar main
According to a recent report from market researcher Technomic, sales of vegetable and fruit juices are expected to increase in frequency through 2016.
besties main kitchen tools
These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
quinoa spinach salad
A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more...
Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.
green leaf clover griddle cakes
Green, shamrock-shaped pancakes for breakfast make a fun start to St. Patrick’s Day. Mint and basil go into the batter, adding the signature color.
Bowdoin College in Maine and the University of Massachusetts-Amherst top The Princeton Review’s 2016 list of best colleges for food quality.

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