Menu Strategies

Best practices for creating innovative menus and signature dishes
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...
There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends...
roasted eggplant baguette
Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.
senior couple eating meal assisted living
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.
With 2015 coming to a close, Technomic has identified the 10 trends likely to shape menus next year. Here is what the Chicago researcher has identified.
serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
rotisserie chickens spits
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

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