Continue to Site >>>

menu development

Menu

Cuban food goes mainstream

 By Jill Failla on Jun. 14, 2017

Operators create riffs on classic menu items as relations with the U.S. warm up.

Operations

4 stealable ideas to power up college dining

By Patricia Cobe on Jun. 14, 2017

A recent culinary conference provided much food for thought—and action.

Menu

4 proteins growing the fastest on menus

By Lizzy Freier on Jun. 13, 2017

Eateries are adding more of a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Operations

3 snack trends gaining steam

By Lizzy Freier on Jun. 12, 2017

Top chains are revamping their snack offerings with innovative twists.

FSD Culinary Council

4 ways chefs are making their menus stand out

By Dana Moran on Jun. 09, 2017

Here’s how members of FSD’s Chefs’ Council are looking beyond the ordinary when it comes to their menu items.

Operations

School cafeteria recast as ’50s-inspired diner for summer meals

By FSD Staff on Jun. 08, 2017

Its decor includes custom-made murals and a retro fridge stocked with chocolate milk.

Menu

Recipe report: Emerging ethnic cuisines

By Patricia Cobe on Jun. 07, 2017

Chefs are digging deeper, exploring niches within these cuisines to appeal to consumers’ more adventurous palates.

Menu

Summer salads making a splash

By Patricia Cobe on Jun. 07, 2017

The arrival of summer produce is spurring operators to toss together new entree salads.

Menu

Seafood swims upstream on college menus

By Kelsey Squire on Jun. 02, 2017

As more college operations offer seafood dishes, here’s how some are leaning into fish-centric fare.

Operations

4 ways to cater to late-night diners

By Benita Gingerella on Jun. 02, 2017

Win night owls—and revenue—with these dining ideas. 

  • Page 74