Menu Strategies

Best practices for creating innovative menus and signature dishes
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...
From Turkish kabobs and Greek gyros to Mexican tacos, Asian sates and Indian flatbreads, street vendors the world over have forever been selling hearty snacks-to-go. Now Americans have more options...
There was a time when most beverage selections consisted primarily of carbonated sodas and a few off-flavor drinks,” says Chris Basmagy, assistant director of nutrition services at Wexner...
The popularity of the sandwich shows no signs of stopping, as operators move beyond old standbys and present consumers with ethnic flavorings, gourmet ingredients and toppings, and new carrier...

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