Menu Strategies

Best practices for creating innovative menus and signature dishes
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.
persian lamb kabobs
Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.
spinach lasagna
Three Takes On offers several different versions of the same classic dish. This month spinach, vegan and an interesting Latin take on lasagna.
jmu cheesecake
Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.
uiuc ramen
Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.
hot chocolate uconn
Powdered mix with freeze-dried marshmallow bits? Think again. Whether for special events or as an everyday indulgence, operators are finding new, unexpected ways to make hot chocolate feel fresh.

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