Menu Strategies

Best practices for creating innovative menus and signature dishes
Operators are increasingly using sauces as a means to differentiate, customize and let customers control what they eat. There’s the added advantage of exponentially increasing what’s offered without...
goat sambal
To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.
salad shaker
The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.
Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.
apple half snack
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.
quinoa spinach salad
A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more...
senior couple eating meal assisted living
Here’s what a resident millennial singer who moved into a retirement community had to say about how college and senior living dining segments compare.
chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.
Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap...

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