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menu development

Menu

Creative snack options for anytime eating

 By Pamela Parseghian on Aug. 15, 2016

In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand.

Menu

Vegan nachos

 By Patricia Cobe on Aug. 15, 2016

UCR Dining Services started serving vegan nachos to draw students to dining halls, while also giving them a plant-forward spin to hook vegans.

Operations

6 restaurant concepts worth considering

By Benita Gingerella on Aug. 15, 2016

Every FSD with retail operations wants to feature the next Starbucks or Chipotle. Here are six fast-casual concepts that could earn that distinction.

Menu

4 trends making it onto mainstream menus

By Patricia Cobe on Aug. 15, 2016

Chef-driven independent restaurants can be the launching pads for noncommercial menu trends. Could the next Sriracha be ready to take off?

Operations

6 trends reshaping lunch

By Kelsey Squire on Aug. 09, 2016

The rise of snacking and new competition channels are just two of the factors remaking the midday daypart. 

Menu

Recipe report: Comfort foods connect customers to home

By Patricia Cobe on Aug. 09, 2016

Satisfying dishes such as fried chicken, burgers, mac and cheese and down-home desserts continue to be customer favorites. 

Menu

Fish sauces permeate all sorts of menus

By Lizzy Freier on Aug. 03, 2016

The pungent flavoring is being embraced by operations of all sizes as the next innovation from Southeast Asia.

Menu

How colleges are boosting sales in 3 hot dayparts

By FSD Staff on Aug. 02, 2016

While quick-service restaurants try to one-up one another and squeeze more dollars out of the highly competitive breakfast hours, college and university operators have their sights set on opportunities in other dayparts.

Menu

Keeping up with the off-campus competition

By Dana Moran on Jul. 29, 2016

Here’s how three university dining programs are tackling their off-campus rivals with dishes that stand up to commercial.

Operations

Making dining magic at St. Bonaventure’s Harry Potter fest

By Dana Moran on Jul. 26, 2016

Steaming cauldrons will meet school food Aug. 5-7 as St. Bonaventure University hosts its first Harry Potter-theme Spellbound Festival.

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