Menu Strategies

Best practices for creating innovative menus and signature dishes
Hummus Supreme flatbread from the University of Oklahoma
Flatbreads aren’t just trending at national chains—they’re healthy, versatile and convenient options satisfying customers in non-commercial operations as well.
5-way-baked-beans
Three Takes On offers several different versions of the same classic dish. This month, we scoped out three unique baked beans recipes, including 5 Way Baked Beans, Plant-based Southwestern Baked...
frozen-treats
There’s growing customer awareness for gelato. Yet, despite its popularity, there remains an exclusivity element that bolsters sales since it’s not available everywhere.
star-ginger-truck
One of the biggest upsides to starting a food truck is you can get food to places it’s often difficult to reach with a brick-and-mortar location.
cafeteria menu
Having trouble building sales of that new menu item? Try including more descriptive labels, says a recent report from the Cornell Food and Brand Lab at Cornell University, in Ithaca, N.Y.
frozen-drinks
It’s summertime—the perfect opportunity to introduce frozen beverages.
chicken-with-curry-sauce
Three Takes On offers three unique takes on curry this month, including Chicken with Curry Sauce, Mulligatawny Soup and Thai Curry Carrot Soup.
jerk-chicken-salad-authentic-food
Tapping staff expertise helps create authentic dishes from our Southern neighbors.
The morning meal is booming, especially in the quick-service restaurant segment. In this special section, the editors of FoodService Director and Restaurant Business look at ways operators are...
There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

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