Continue to Site >>>

Kate Parham Kordsmeier

Articles by
Kate Parham Kordsmeier

Page 2
Menu

Juice it up

Operators increase beverage sales with juice bars.

Menu

Desserts: Frozen treats

There’s growing customer awareness for gelato. Yet, despite its popularity, there remains an exclusivity element that bolsters sales since it’s not available everywhere.

Menu

Mobile menus

One of the biggest upsides to starting a food truck is you can get food to places it’s often difficult to reach with a brick-and-mortar location.

Menu

Beverages: Iced up drinks

It’s summertime—the perfect opportunity to introduce frozen beverages.

Menu

Exploring Latin American

Tapping staff expertise helps create authentic dishes from our Southern neighbors.

Menu

Desserts: Filled with variety

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

Menu

Building a better salad bar

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

Menu

Beverages: A little jolt

After months of deliberation, Brandon Durio, executive chef for the Cherry Creek School District, in Colorado, piloted a coffee program in one high school.

Menu

Baked to perfection

Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.

Menu

Desserts: Mini indulgences

With customers strapped for time, the portability of mini desserts makes for a convenient way to hit the sweet spot.

Menu

Asian inspired

Revered for its bold flavors, mouthwatering heat and unique numbing sensation, Szechuan cuisine hits a lot of notes with today’s adventurous diners, says Mark Kim, executive chef at UCLA’s Feast at Rieber Dining Hall.

Menu

Mastering themed events

Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.

  • Page 2