Menu Strategies

Best practices for creating innovative menus and signature dishes

7 regional menu items that might take off

Local favorites like half-smokes and finger steaks may not be well known outside of their home markets, but that could change.

5 offbeat pork and beef cuts diners crave

Diners show willingness to eat a variety of less-common cuts, according to new Technomic research.

5 Southern desserts on the rise

In recent years, operations have spotlighted down-home classics like po’boys, buttermilk biscuits, brisket and fried chicken (and fried chicken again, and again). Now...

This year's 9 must-have ingredients

To menu 2017's top trends, no foodservice kitchen should be without these items.

4 fresh takes on meatloaf

Foodservice operations are motivated by down-home, affordable and operationally efficient meatloaf.

A new age of menu customization

Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Trends operators wish would die in 2017

We’ve covered the foodservice trends we expect to see more of in the coming year, but what about those that should stay behind? Some of the country’s top operators and...