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menu development

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8 barbecue flavors that are on fire

 By Lizzy Freier on Aug. 09, 2017

Regional American, ethnic versions and spicy to sweet variations are among the fastest-growing barbecue flavors. Here are the eight seeing the most rapid growth.

Operations

7 ways to boost value without discounting

 By Brett Dworski and Patricia Cobe on Aug. 09, 2017

How can you make customers feel they're getting the most for their buck? Steal these ideas from restaurant operators to engage deal hunters with your operation. 

Menu

7 up-and-coming ingredients on menus

By Patricia Cobe on Aug. 07, 2017

Stay ahead of the curve with the latest foods and flavors emerging in commercial operations. Here’s a peek at some of the ingredients that could soon show up in noncommercial dishes.

Menu

Sharing the dish on local dishes

By Lisa Arnett on Jul. 20, 2017

The approach of keeping the menu local isn’t limited just to produce sourced close to home. Three operators share how they incorporate local specialties.

Menu

Consumer desires changing menu development

By FSD Staff on Jul. 20, 2017

Making sure a dish is delicious and craveable is only a small part of the menu development equation. Here’s a look at what menu-making teams need to consider today. 

Menu

A menu staple sees a shrink

By Patricia Cobe on Jul. 20, 2017

A significant number of Firehouse Subs’ customers were looking for lighter alternatives to its sandwiches. With trends in mind, the company launched a small sub size.

Steal This Idea

Play up items that fit restricted diets

Jul. 19, 2017

Inform customers of an option that is available but not widely known, and increase participation in consumption, by changing your approach to your marketing efforts.

Menu

5 ways to appeal to Hispanic diners through the menu

By Jill Failla on Jul. 19, 2017

Here are five findings from Technomic’s new Hispanic Foodservice Consumer Trend Report that reveal how operators can attract this demographic’s dining dollars.

Menu

Housemade in a snap

By Julianne Pepitone on Jul. 18, 2017

Speed scratch can be a big scheduling help, but premade items can also be a calorie bomb. Follow these tips for keeping speed-scratch cooking quick and healthy.

Operations

The industry that never sleeps

By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

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