Menu Strategies

Best practices for creating innovative menus and signature dishes
kimbap umass amherst
Three Takes On offers several different versions of the same classic dish. This month: unique takes on sushi.
northeastern minestrone
No matter the weather, fresh, flavorful soups and stews are menu staples.
school lunch tray
In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.
eggs benedict
According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.
grilled cheese
Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.
vegetarian enchiladas
Tex-Mex, one of America’s oldest regional cuisines, has become incredibly popular across the United States.
brie raspberry grilled cheese
Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.
The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.
The dining services department at the University of California Santa Cruz went retro on Thursday, Jan. 15 to pay homage to the campus’ 50th anniversary.
university of illinois cocktails
When it comes to catered events, finding the right cocktail can be challenging, especially on college campuses where alcohol is often an issue.

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