Menu Strategies

Best practices for creating innovative menus and signature dishes
mushroom council blended burger

Restaurant and noncommercial chefs were challenged by the James Beard Foundation to submit burger recipes that blended meat with mushrooms, bolstering the health and eco-...

college students eating

While quick-service restaurants try to one-up one another and squeeze more dollars out of the highly competitive breakfast hours, college and university operators have...

thai beef
Here’s how three university dining programs are tackling their off-campus rivals with dishes that stand up to commercial.
ugly vegetables produe

Vegetable scraps and imperfect produce are getting creative menu treatments rather than being tossed into the trash.

craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.
pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...
callies hot little biscuit

A review of the trends likely to reshape menus in the months ahead reveals some fun and out-there currents. Here's a sampling.

ameritrade park omaha
College and University menu and flavor trends FoodService Director saw at the College World Series in Omaha.
catering sandwiches

Catering racked up $52.3 billion in 2015, and 64% of off-premise dollars were spent at restaurants, according to Technomic’s Catering Insights Report. Here's how to get a...

river roast whole chicken

Operations are stretching the familiar bird in fresh ways to offer versions that are neither ho-hum nor the usual “crispy” variety. Consider it a new kind of rubber...


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