Menu Development

sunshine slaw

Sweet, crunchy slaw made with broccoli, celery, red onion, orange zest and orange juice make this an excellent side dish for summer.

Menu StrategiesView All
By 
Lizzy Freier, Technomic Menu Analysis Editor

Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...

Recipe SnapshotView All

Warmer weather means it’s time to showcase seasonal fruits and lighter ingredients in the dessert lineup.

Notable chefs from Europe and the Americas gathered last week in California’s Napa Valley for the 2016 Worlds of Flavor conference. Through recipe demos, slide presentations and workshops, they...

Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.

Datassential reports that menu mentions of flatbreads have increased 34 percent in the last four years. Versatile and adaptable, these close cousins of pizza can be topped with any number of...

IngredientsView All
greek quinoa dish

Ancient grains are the current rock stars of the whole-grain world. From amaranth to wild rice, they are sprouting up on operations' menus nationwide...

Creating Healthier MenusView All
school lunch cafeteria tray

Group Editor Kelly Killian assembled her own student focus group at home. The panel: her two sons, 7-year-old Kevin (2nd grade) and 12-year-old David (7th grade).

Healthy Recipe RevampView More Recipes

After several requests from café guests, this dish was created specifically to provide a healthier option for students.

Question: 

As spring events ramp up, what is your best approach for marketing your catering program?

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