Menu Strategies

Best practices for creating innovative menus and signature dishes
In the food industry, there are always buzzwords. Organic. Factory farming. Superfoods. And these days, gluten free. Though a gluten-free diet is a medical treatment for celiac disease, more people...
Three Takes On offers several different versions of the same classic dish. This month: Barbecue.
Smoking techniques are not just reserved for fine dining and barbeque restaurants; they’re a popular trend across segments. Check out how these college and university operations are keeping...
Carbonated and artificially sweetened beverages are falling out of favor. Today, more people want healthy, nutritious options made with fresh ingredients. One way to achieve this quickly and...
Three Takes On offers several different versions of the same classic dish. This month: Ceviche.
What if there were a cost-effective way to offer healthy, protein-laden salads that were vegetarian, nutritious and trendy? Enter ancient grains, the perfect addition to greens. By incorporating...
Small plates and snacks are major attention-getters on menus these days. More and more customers prefer to share several distinctively flavored smaller items with their companions rather than confine...
Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors...
Three Takes On offers several different versions of the same classic dish. This month: Guacamole.
There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family...

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