Menu Strategies

Best practices for creating innovative menus and signature dishes
Nashville hot chicken, a regional favorite, also has been on the bucket lists of food lovers visiting the Music City. Now it has flocked to other locales.
coffee latte art mugs
Water and coffee are among the items on the rise among noncommercial diners.
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.
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...
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. ...
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.

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