Menu Strategies

Best practices for creating innovative menus and signature dishes

Monster mash-ups: Food fusion

The burger pizza created by Aramark at the University of Rochester in New York.

The idea of mash-ups, embodied by the now-ubiquitous cronut, is a concept that non-commercial operators are taking to new heights.

All Articles

Comfort Foods, European Style

05-11-2013 Menu Development

There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family...

Menu Snapshots: Taking it From the Street

04-19-2013 Menu Development

From Turkish kabobs and Greek gyros to Mexican tacos, Asian sates and Indian flatbreads, street vendors the world over have forever been selling hearty snacks-to-go. Now Americans have more options...

Beverages with a Global Flavor

04-11-2013 Menu Development

There was a time when most beverage selections consisted primarily of carbonated sodas and a few off-flavor drinks,” says Chris Basmagy, assistant director of nutrition services at Wexner...

The Sandwich, Re-Imagined

03-21-2013 Menu Development

The popularity of the sandwich shows no signs of stopping, as operators move beyond old standbys and present consumers with ethnic flavorings, gourmet ingredients and toppings, and new carrier...

Deli Salads Find Their Flavors

03-10-2013 Menu Development

Deli salads are getting a makeover in non-commercial foodservice operations. The deli staples—chicken, tuna and potato—are being given new flavor profiles, and operators are...

New Cuisine on the Block

02-15-2013 Menu Development

Mention Southeast Asian cuisine, and Thai immediately comes to mind. It historically has been the “go-to” Asian cuisine after Chinese and Japanese, most likely because of the...

The Recipe Issue 2013: What's On the Menu?

02-14-2013 Menu Development

Before foodservice directors can plan menus and select recipes to fit those menus, they first need to get the lay of the land; specifically, to decide what trends will have the biggest impact on...

College Operators Turn to Quick Service/Fast Casual for Inspiration

02-13-2013 Menu Development

We at FoodService Director have long been committed to providing operators with ideas to do their jobs better, often by sharing ideas from within the industry. But we decided it was time to expand...

Breakfast: Waking Up to Bold Flavors and Healthy Fare

01-25-2013 Menu Development

The breakfast segment continues to show impressive gains, with operators responding to consumers’ demands for bold flavors, healthful fare and portability. Mexican fare, such as breakfast...