Menu Strategies

Best practices for creating innovative menus and signature dishes
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
rotisserie chickens spits
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.
rotisserie pig
Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.
ramen bowl
The number of international students studying at U.S. universities grew to an all-time high of 886,052 students in the 2013-14 school year, said IIE.
The Princeton Review asked 136,000 students at 380 colleges their candid opinion on everything from their school’s academic rigors to its food.
hand ice cream scoop
From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.
Despite the proximity to St. Louis and Kansas City, Chicago-style barbecue is not a thing. And yet barbecue concepts do just fine here, as it is everywhere.
bi bim bop roti dip
The Food Channel named global flavors a Top 3 sandwich-and-salad trend of 2015, while a 2014 report by Datassential found 41% of diners interested in ethnic fare.
sandwich sriracha
When it comes to portability and customization at lunchtime, it’s pretty tough to beat out the mighty sandwich. Here are the components of a great one.


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