Menu Strategies

Best practices for creating innovative menus and signature dishes
Looking to expand your beverage portfolio? Consider specialty teas—a “no-brainer, as it’s an easy and inexpensive way to provide something local,” says Justin...
“Pacific Northwest cuisine is not as easily defined as other regions in the country,” says Scott Clagett, executive chef at Lewis & Clark College, in Portland, Ore. Gitta...
Three Takes On offers several different versions of the same classic dish. This month: Chili.
Birria, a spicy Mexican goat stew, is on the menu at the University of California at Santa Cruz. Introducing students to a meat popular around the world, Dwight Collins, executive chef of UC Santa...
You know what they say: Breakfast is the most important meal of the day. But American breakfasts, while tasty, are often high in carbohydrates and fat. 
Individual desserts have been gaining in popularity, beloved for portion control, personalization and presentation. 
Although box lunches and meeting fare account for most of UNC Health Care’s annual catering business, the Chapel Hill, N.C. based healthcare system also caters some memorable upscale events...
Three Takes On offers several different versions of the same classic dish. This month: Meatloaf.
Three Takes On offers several different versions of the same classic dish. This month: Stuffing.
Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.

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