Menu Strategies

Best practices for creating innovative menus and signature dishes
3 bean salad
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.
noreaster potato salad
Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.
Vegetarian pizza
With a growing population of vegetarians, it’s never been more important to focus on plant-based cuisine.
whole wheat sausage kolachke
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.
gluten-free-bakery
University of Connecticut’s chefs have begun whipping up gluten-free desserts in house to better meet student demand.
fordham sodexo
Fordham University students are partnering with Sodexo to create a 'secret' menu, promoted via social media...
Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
eggs benedict
According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.
kimbap umass amherst
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.
northeastern minestrone
No matter the weather, fresh, flavorful soups and stews are menu staples.

Pages

FSD Resources