Menu Strategies

Best practices for creating innovative menus and signature dishes
Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors...
A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive...
Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is...
As part of FSD's Feb. Recipe Issue we asked chefs to share their favorite recipes from home. The following recipes are only available online.
Particularly on college campuses, Recipes From Home programs are an engaging way to make the foodservice experience more personal, both for diners and staff. For our Recipe Issue, we decided to ask...
Catering often gives foodservice staffs a great opportunity to show off their skill and creativity. But creating menu items for catering has its own unique challenges, as these college and hospital...
World cuisines, health and wellness, vegan, and gluten free are among the most popular trends in foodservice, and they present some interesting challenges for chefs trying to develop recipes to...
Desserts on a stick may be the cupcakes of 2012. There’s no doubt that people still love their cupcakes, but recently many pastry chefs are popping out edible sweet pops that also delight...
Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-...
There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As...

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