Menu Strategies

Best practices for creating innovative menus and signature dishes
Value Bowls, mini tastings of globally inspired foods, will be the star of Restaurant Week promotions at Eurest B&I cafés, says Christopher Ivens-Brown, vice president of culinary...
Everyone loves chocolate cake, but even the best desserts grow tiresome.
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days. 
Three Takes On offers several different versions of the same classic dish. This month: Tacos.
Looking to expand your beverage portfolio? Consider specialty teas—a “no-brainer, as it’s an easy and inexpensive way to provide something local,” says Justin...
“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta...
Three Takes On offers several different versions of the same classic dish. This month: Chili.
Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa...
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 
Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 

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