Menu Strategies

Best practices for creating innovative menus and signature dishes
The familiar chickpea fritters are all the rage again in the restaurant world.
pho bowl
Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.
ponce city market food
What’s happening street side could work in noncommercial settings.
Last year’s dominant menu trends might sound familiar, as foodservice directors have been riding those currents for some time. But the emphasis shifted.
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. ...
vegan salad
Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required...
"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...
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.


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