menu development

Korean Lettuce Cups
The Korean dish bulgogi is reimagined here in an innovative presentation that jumps on the bowl trend. Instead of piling the mixture into individual serving bowls, Chef Bennett scoops out small heads of iceberg lettuce to create edible bowls.
Here’s what industry professionals won’t see if they’re watching the game from home.
It all comes down to teamwork, communication and meeting the needs of a diverse student body, says Mohamed Ali.
Salmon Falafel Pita
For a different spin on falafel, Chef Hines mixes up the chickpeas with salmon and pulls on the same Middle Eastern flavors and cooking techniques.
During a recent campaign stop, the presidential hopeful said he wants to put an end to the U.S. Department of Education.
sauerkraut
Sauerkraut is seeing growth on restaurant menus with a variety of modern interpretations made using a variety of vegetables.
Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs...
coffee latte art mugs
Water and coffee are among the items on the rise among noncommercial diners.
Jeff Kurto’s plans include serving more personalized, health-oriented and flavorful items at Union College.
The familiar chickpea fritters are all the rage again in the restaurant world.

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