When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.
03-10-2014 Menu Development
With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.
03-03-2014 Menu Development
Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at...
02-10-2014 Menu Development
What if there were a way to decrease beverage costs, improve customer health and positively impact the environment? Many operators are doing exactly that with tap water initiatives.
Every year around this time, foodservice research companies like Technomic, groups such as the National Restaurant Association, and a host of trade and consumer magazines disseminate their lists of...
Three Takes On offers several different versions of the same classic dish. This month: Muffins.
Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.
01-22-2014 Menu Development
Value Bowls, mini tastings of globally inspired foods, will be the star of Restaurant Week promotions at Eurest B&I cafés, says Christopher Ivens-Brown, vice president of culinary...
01-21-2014 Menu Development
Everyone loves chocolate cake, but even the best desserts grow tiresome.
01-10-2014 Menu Development
We may be living in a burger-crazed country, but customers are demanding more than just ground beef patties these days.
Whether showcasing hometown barbecue traditions or (as is the case with Chicago operators) adopting one or several as your own, menuing barbecue is proving to be a strategy that can turn customers into fans.
Industry News & OpinionView All
Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
Managing Your BusinessView All
To streamline recruitment of foodservice employees, the University of Illinois at Urbana-Champaign, hosts a summer job fair where candidates are interviewed and hired on the spot.
Ideas & InnovationView All