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Menu Strategies
April 20th, 2014

Menu Strategies

Best practices for creating innovative menus and signature dishes

Three Takes On: Spring rolls

All Articles

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Baked Goods that Pop

01-15-2012  Menu Development

Desserts on a stick may be the cupcakes of 2012. There’s no doubt that people still love their cupcakes, but recently many pastry chefs are popping out edible sweet pops that also delight...

Mastering the Grill

01-04-2012  Menu Development

Grilling may be the oldest cooking style known to man, but some chefs are flaming interest in charred foods by grilling out-of-the-ordinary foods in some unusual ways. With the trend of cooked-to-...

Snacking Solutions

11-17-2011  Menu Development

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As...

Loving Latino

11-07-2011  Menu Development

With the rise of the Latino population, which according to the U.S. Census Bureau will reach 50 million this year, foodservice directors are reporting more interest in foods not only from Mexico but...

A Healthy Head Start

11-07-2011  Menu Development

Child Nutrition Directors Share Menu Inspiration Tips

10-26-2011  Menu Development

Fine-tuning the menu

10-19-2011  Menu Development

Going Global

09-30-2011  Menu Development

The definition of what Americans call “comfort food” has, over the years, expanded to such an extent that Italian, Mexican and some Asian foods are now considered mainstream...

Soup Sells

09-27-2011  Menu Development

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales...

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