A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.

Menu Strategies Latest Articles
It’s not difficult to find traditional Southern dishes at North Carolina State University—after all, a vast majority of the university’s students come from North Carolina. But according to Randy Lait...
Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.
Farro Salad
Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures...
Value Bowls, mini tastings of globally inspired foods, will be the star of Restaurant Week promotions at Eurest B&I cafés, says Christopher Ivens-Brown, vice president of culinary...
Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa...
Although box lunches and meeting fare account for most of UNC Health Care’s annual catering business, the Chapel Hill, N.C. based healthcare system also caters some memorable upscale events...

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