Menu Strategies

Best practices for creating innovative menus and signature dishes
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
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...
With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.
Sandwiches are a great go-to lunch item and operators across the region have made their sandwiches a hit. This month, we look at three unique sandwich recipes, including the South Philly Italian...
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
quinoa-salad
Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of...
Three Takes On offers several different versions of the same classic dish. This month: Muffins.

Pages

FSD Resources