menu development


Recipe report: Summer sweets and treats

Take advantage of seasonal fruits to create a sweet ending for any meal. These five recipes highlight the best of the pick, with several desserts boasting red, white and blue colors fit for a Fourth of July bash.


Recipe report: Summer snacking

In summer, schedules tend to be more fluid and mealtimes, a bit less defined. Snacks can fill in when activities overlap lunch or dinner or when guests are on the go. These five recipes are easy to make ahead or prepare quickly.

Labor, supply, sustainability, authenticity and health are impacting what directors and chefs are putting on the menu.

Operators should put guests' perspective ahead of their own, Advice Guy says.

Speakers at the CIA's Menus of Change conference say the answer lies in marketing the menu around flavor.

Vary the burger lineup by changing up the usual meat or veggie patties and toppings, starting with these five recipes.

The company says it’s the first contract feeder to sign the World Resource Institute’s Cool Food Pledge.

Lance Franklin adds a dose of nutrition education to healthcare and senior-living menus.

The Consumer Price Index for meals prepared outside the home topped the year-ago level by 7.4%, the highest jump in 41 years.

The bounty of fresh seasonal produce and demand for lighter fare impact summer menu planning. Consider adding something cool and creative to the lineup.

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