Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.
03-03-2014 Menu Development
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
02-10-2014 Menu Development
What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of...
Three Takes On offers several different versions of the same classic dish. This month: Muffins.
Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.
01-22-2014 Menu Development
Value Bowls, mini tastings of globally inspired foods, will be the star of Restaurant Week promotions at Eurest B&I cafés, says Christopher Ivens-Brown, vice president of culinary...
01-21-2014 Menu Development
Everyone loves chocolate cake, but even the best desserts grow tiresome.
01-10-2014 Menu Development
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days.
Three Takes On offers several different versions of the same classic dish. This month: Tacos.
From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.
Industry News & OpinionView All
A food fight is brewing in Washington over school lunch standards as kids take mandatory servings of produce, just to throw them away.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All