Menu Strategies

Best practices for creating innovative menus and signature dishes
sauces condiments variety

These emerging ingredients can help push menus ahead of the curve. 

mont blanc dessert

Operators are going beyond crepes and creme brulee to give the dessert list a French accent.

escarole salad

With the current focus on vegetables and grains, sides are in the menu spotlight. See how three side dish flavors are making waves.

health wellness apple salad

Operators are coming up with a bevy of creative ways to meet the reality of dietary restrictions while fitting into a variety of lifestyles.

sweetgreen strawberry salad

Shake up salads with lighter preps and seasonal produce.

hot dog peanuts baseball

Vendors look to score this Major League Baseball season with these menu items making a debut.

yuzu tart

With diners are seeking out less sugary treats, these three dessert flavors are making waves.

bowl breakfast granola fruit

Crafting intriguing new portable options could be just the thing to entice them. Here are four ways operators are thinking outside the breakfast burrito.

ruths chris steak house baton rouge

Chris Behr, head chef at the American Academy in Rome's Sustainble Food Project, shares solutions and top refreshers for chefs’ most common struggles with dry meat. 

meatloaf slices plate
Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.


FSD Resources