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Menu Strategies
August 1st, 2014

Menu Strategies

Best practices for creating innovative menus and signature dishes

Three Takes On: Baked Beans

By Mallory Szczepanski, Digital Production Editor

Three Takes On offers several different versions of the same classic dish. This month, we scoped out three unique baked beans recipes, including 5 Way Baked Beans, Plant-based Southwestern Baked...

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Fruit Salads 2.0

08-17-2012  Menu Development

Fruit salads have a new look these days. Chefs are grilling, pan-frying and even smoking fruit. Sometimes they’re tossing in out-of-the-ordinary ingredients to create a fun salad rendition...

Vegan Goes Mainstream

07-25-2012  Menu Development

One way to understand diners’ needs is to put yourself in their shoes or, better yet, on their diet. Chef Jeff Schack, with Morrison Healthcare Food Services at Norwalk (Conn.) Hospital,...

It’s a Wrap

06-17-2012  Menu Development

Wraps and pita bread are like the bow ties of the sandwich world. They are neat to eat even when holding extremely moist fillings.

Menu Development Case Study: Desserts at Iowa State University

05-16-2012  Menu Development

Iowa State University, in Ames, is not New York City or Los Angeles, but that doesn’t mean it can’t produce some on-trend desserts for its 29,800 students. The secret, according...

Beyond Chicken Caesar

05-14-2012  Menu Development

With summer just around the corner, foodservice operators are updating menus by adding cold or lighter main courses in the form of entrée salads to their warm-weather menus.

The Chef’s Table

04-20-2012  Menu Development

FSD talked with chefs from five school districts about upcoming trends, challenges and meeting the new meal regs.

Indian Simmers

04-15-2012  Menu Development

Industry analyst Mintel Group maintains that Indian cuisine is on the rise and will continue to be for at least the next four years. Many non-commercial operators would agree. Two significant factors...

To-Go Branches Out

03-13-2012  Menu Development

A“food superstore” similar to New York City’s over-the-top Eataly is scheduled to open at the University of Massachusetts in Amherst, Mass., says Ken Toong executive...

Asian is Smokin'

02-26-2012  Menu Development

Asian is viewed as healthful, uses less protein and is based primarily on produce that’s readily available with the recent proliferation of farmers’ markets. Plus, the cuisine is...

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In Case You Missed It
Jim McGrody: Patient Focused
Dinner at Hogwarts
The Possibilities of Pasta
Larry Bates: Service-Oriented