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menu development

Steal This Idea

Take a hint from country clubs for outdoor events

 Feb. 13, 2017

Lenbrook Senior Living recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs.

Menu

Jackfruit takes the protein spotlight

 By Lizzy Freier on Feb. 13, 2017

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR.

Operations

University resurrects former favorite dishes

By FSD Staff on Feb. 13, 2017

The school will begin offering past items favored by students as weekly specials.

FSD Culinary Council

The most successful items introduced in 2016

By FSD Staff on Feb. 13, 2017

Question:What are  some of the most successful menu items you introduced in 2016?Answers from FSD's Culinary CouncilSpinach mashed potatoes with brown butter and garlic, and coconut curry pork with As...

Foodservice Operation of the Month

The Kitch at Kohl's Corp.: Bringing variety to employees

By Lisa Arnett on Feb. 13, 2017

A retail giant partners with a restaurant group to bring variety to employees. 

Operations

A movable feast of ideas

By Dana Moran on Feb. 13, 2017

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

Menu

The year of brisket

By Jill Failla on Feb. 13, 2017

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Menu

New spins on DIY stations

By Patricia Cobe on Feb. 13, 2017

While customization is an expectation for many of today’s diners, younger customers seem to prefer self-serve bars over made-to-order items.

Steal This Idea

Allow residents to reserve action stations

Feb. 13, 2017

Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations.

Menu

Keep meat and protein-based sides on the front burner

By Julianne Pepitone on Feb. 13, 2017

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

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