Menu Strategies

Best practices for creating innovative menus and signature dishes
apple half snack
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
The humble chicken sandwich is getting an upgrade in restaurants of all stripes. Here are some of the revisions that could cross the road to noncommercial establishments.
quinoa spinach salad
A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more...
senior couple eating meal assisted living
Here’s what a resident millennial singer who moved into a retirement community had to say about how college and senior living dining segments compare.
chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.
Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap...
menudirections conference book
FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the...
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five...
This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.
veggie balsamic pizza
School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

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