Menu Strategies

Best practices for creating innovative menus and signature dishes
There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.
Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.
Bowling Green State University operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu.
Three Takes On offers three unique takes on fried chicken this month, including Panko-Crusted Chicken, Chipotle Fried Chicken with Cilantro Lime BBQ Sauce and Crispy Chili Chicken "Drummies...
The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been...
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.
Three Takes On offers several different versions of the same classic dish. This month: Spring rolls.
Farro Salad
Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures...
With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.

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