Menu Strategies

Best practices for creating innovative menus and signature dishes
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.
Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.
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.
Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies...
The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been...

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