Menu Strategies

Best practices for creating innovative menus and signature dishes
coffee bean grounds

New takes on the beverage—and its flavor—are creating a buzz on menus.


lego land food

Summer thrill-seekers may visit these parks for the wild rides, but some of the attractions are of the edible sort.

burger to go

Diners’ favorite burger ingredients, builds and consumption habits have shifted in several ways during the last two years.

fried chicken plate

New renditions of the comfort food favorite are finding their way onto menus.

chef cooking bowl

These tools lend a hand in cutting waste and producing meals in-house.

Ray Nottie

An executive chef shares what he’s learned when it comes to inventive kosher fare.

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long...
cuban sandwich

Operators create riffs on classic menu items as relations with the U.S. warm up.

proteins meats

Eateries are adding more of a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

salad ingredients plate

The arrival of summer produce is spurring operators to toss together new entree salads.


FSD Resources