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menu development

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Embracing plant-based proteins allows operators to attract new patrons with elevated menu options

At a time when the foodservice industry is pivoting to counteract the world’s health crisis, menu innovation and addressing the evolving demands of today’s consumer are more vital than ever.

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What restaurants are menuing this fall

Fall has officially begun, but restaurant chains have been busy with seasonal menu launches for several weeks. See what dishes are on trend this season.

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Targeting corporate coffee programs to today’s trends

By Patricia Cobe on Sep. 21, 2020

The pandemic has emptied office buildings across the U.S, but when the workforce returns, their coffee preferences may be a bit different.

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Optimize menus and boost appeal with versatile ingredients

Sponsored content from our partner California Milk Advisory Board on Sep. 18, 2020

While operators are pivoting to cut excess costs and streamline back-of-house operations, they can’t cut corners on the food quality and service their customers have come to expect.

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How an innovative senior-living chef is taking comfort foods to the next level

By Patricia Cobe on Sep. 17, 2020

Matthew Osolin translates his culinary passion into crowd-pleasing dinners without overtaxing the kitchen.

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Recipe report: Globetrotting chicken dishes

By Patricia Cobe on Sep. 17, 2020

Chicken is the most popular protein on menus, and many customers continue to crave their favorite preps. But why not add a new chicken dish to the lineup this fall to excite more adventurous eaters? Start with these five globally influenced recipes.

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Recipe report: Plant-forward plates

By Patricia Cobe on Sep. 10, 2020

Consumers are still craving comfort foods, but those don’t necessarily have to focus on hearty portions of meat. The five recipes here spotlight vegetables, grains and other plants, rounded out by smaller amounts of beef, chicken, seafood or cheese.

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Plant-based milks flow onto mainstream menus

By Patricia Cobe on Sep. 03, 2020

What started as a trickle a couple of years back has turned into a deluge, with milk made from oats, nuts and more flooding the market.

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How to prioritize flavor on limited menus

Sponsored content from our partner TABASCO® Brand on Aug. 28, 2020

Operators can also re-evaluate current dishes to determine whether their condiments or sauces would work equally well on other menu items. Such a move can help operators stretch their food costs and boost menu appeal.

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Keeping up with consumer cravings

Sponsored content from our partner TABASCO® Brand on Aug. 25, 2020

Instead of tweaking recipes or adding new dishes to their menu, operators can effectively accommodate the flavor and heat preferences of all guests through condiments.

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