Menu Strategies

Best practices for creating innovative menus and signature dishes
breakfast egg tomato

Operators are crafting menus and service styles that take the boring out of breakfast.

fresh fruits world map

Local favorites like half-smokes and finger steaks may not be well known outside of their home markets, but that could change.

raw meat butcher

Diners show willingness to eat a variety of less-common cuts, according to new Technomic research.

peach cobbler pan

In recent years, operations have spotlighted down-home classics like po’boys, buttermilk biscuits, brisket and fried chicken (and fried chicken again, and again). Now...

ingredients table food

To menu 2017's top trends, no foodservice kitchen should be without these items.

homemade meatloaf

Foodservice operations are motivated by down-home, affordable and operationally efficient meatloaf.

induction cooking nuts
Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.
rip gravestone tombstone

We’ve covered the foodservice trends we expect to see more of in the coming year, but what about those that should stay behind? Some of the country’s top operators and...

woman reading menu

A look back at the most fun and thought-provoking fare offered at chain concepts this past year.

seniors boomers dining

See how one chef satisfies the differing health and menu preferences of older residents and baby boomers.


FSD Resources