Menu Strategies

Best practices for creating innovative menus and signature dishes
"The dining habits of the baby boomers are very different from those of their parents, along with their physical and intellectual habits,” says Mark Holmes...
mini sponge cakes
According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available. ...
churro smores
Some operators are going the speed-scratch route, starting with ready-made components and adding fresh ingredients back-of-house to create signature desserts.
Edible Schoolyard Project
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
indian food
These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.
smoked salmon cuts
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
cafeteria dinner service
K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.
mendocino holiday catering
If “switchel” is Greek to you, here are some opportunities worth exploring.
teens fast food
Foodservice directors looking to win the dining occasions of so-called Gen Z should rely on menus studded with such descriptors as "unprocessed" or "high protein," suggests a new...

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