Menu Strategies

Best practices for creating innovative menus and signature dishes
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.
indian food
These sometimes-spicy, often vegetarian-based dishes are making inroads, due to more diverse populations and adventurous eaters in foodservice operations.
smoked salmon cuts
Smoking, both as a cooking technique and flavor enhancer, is heating up. The NRA's 2015 Culinary Forecast named smoking one of the Top 5 preparation trends...
cafeteria dinner service
K-12 operators describe some of the challenges they’ve resolved some of the challenges of adding evening meals.
mendocino holiday catering
If “switchel” is Greek to you, here are some opportunities worth exploring.
teens fast food
Foodservice directors looking to win the dining occasions of so-called Gen Z should rely on menus studded with such descriptors as "unprocessed" or "high protein," suggests a new...
There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends...
roasted eggplant baguette
Northwestern University converted a dining hall this fall into a late-night snack and full-meal outlet, a decision that has resonated with students.
senior couple eating meal assisted living
As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.

Pages

FSD Resources