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menu development

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6 fair food ideas to steal

 By Dana Moran on May 16, 2017

As this year’s local fair season kicks into full gear, here are six of the cleverest menu ideas we’ve spotted. 

Menu

Small desserts, big returns

 By Amy McKeever on May 15, 2017

Scaled-down sweets fill diners’ desire for variety. 

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Cut fried foods without disappointing diners

By Alaina Lancaster on May 15, 2017

How to get rid of fried fan favorites but not the fans.

Operations

Foodservice: New is easy—right is hard

By Bill Anderson on May 15, 2017

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. But finding that just-right item takes work.

Steal This Idea

Rock the meal vote

May 15, 2017

On every other Thursday of Lancaster County School District's four-week cycle menu, the district allows K-8 students to pick the entree choices.

Menu

How to create a custom lettuce mix

By Lisa Arnett on May 15, 2017

Four factors behind a successful, in-house blend.

Operations

18 restaurants to scout in 2017

By Heather Lalley on May 15, 2017

Steal ideas from these hot spots when visiting Chicago for the National Restaurant Association Show—or at any time throughout the year.

Operations

Chartwells constructs a mobile curriculum

By Lisa Arnett on May 15, 2017

The vendor has a number of lessons in store via its new traveling teaching kitchens aimed at young students.

Steal This Idea

Introduce an international salad theme

May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

Menu

Chickpeas inspire a dairy-free ice cream

By Patricia Cobe on May 15, 2017

Penn State found that students are not eager to communicate allergy problems to staff. Varcoe expects this chickpea liquid ice cream to be a big draw.

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