Menu Strategies

Best practices for creating innovative menus and signature dishes
Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef,...
With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic...
From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing...

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