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menu development

Operations

NYC public schools to begin offering kosher and halal meals

 By FSD Staff on Jul. 02, 2018

The city will spend $1 million on a pilot program offering the meals.

Menu

4 ways operators are serving up turkey

By Benita Gingerella on Jul. 02, 2018

The Thanksgiving classic is popping up in a variety of dishes throughout the year. 

Menu

6 summer drink trends refreshing the menu

By Patricia Cobe on Jul. 02, 2018

Iced tea and lemonade sales spike in the summer months as customers clamor to cool off with refreshing beverages.

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Recipe report: Seasonal sweets

By Patricia Cobe on Jun. 27, 2018

Summer calls for desserts that showcase refreshing flavors and no-fuss formats. Ready to tweak your dessert list to fit the season? Start with these five recipes.

Menu

When innovating flavors, how far is too far?

By Patricia Cobe on Jun. 27, 2018

Restaurant operators get customer buy-in by balancing the funky with the familiar on menus.

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What types of flavors draw today's customers?

By Patricia Cobe on Jun. 27, 2018

See how popular spicy, fusion and savory flavors are among certain diners.

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6 ways foodservice operators are making progress with plant-based dishes, sustainability

By Patricia Cobe on Jun. 25, 2018

Presenters at the annual Menus of Change conference shared how they’re reshaping menus.

Menu

Recipe report: Best of summer

By Patricia Cobe on Jun. 20, 2018

Summer’s hot weather and lazier days call for lighter, less labor-intensive menus. 

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Recipe report: Grain bowls

By Patricia Cobe on Jun. 13, 2018

These five recipes will spark some new menu ideas. 

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Recipe report: New takes on sandwiches

By Patricia Cobe on Jun. 06, 2018

Looking to spruce up your sandwich lineup with something a little different? These five recipes offer unique twists on carriers, fillings and flavors. 

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