menu development


Recipe report: Simplifying seafood

Shrimp and salmon, popular with consumers, are the fallbacks when it comes to developing new seafood items. But there are hundreds of sustainable species out there that are relatively simple to source and cook, and some appear in these five fish recipes.


How Modernist Cuisine’s Francisco Migoya is changing the pizza world

Migoya is the coauthor of Modernist Pizza, which takes a deep dive into pizza making, revealing the secrets behind every style and technique.

Vegetables like sweet potato and broccolini are gaining menu popularity, while traditional kid-friendly fare seems to be losing steam.

The labor shortage is impacting every foodservice segment, with operators scrambling to fill kitchen positions. These five labor-saving recipes can help ease the crunch without sacrificing flavor or appeal.

Contactless ordering and a new cocktail program are cornerstones of this year’s offerings.

The demand for meatless menu items is not slowing down.

it’s easy to get into a chicken rut by relying on the same preps week after week. Start changing up the repertoire right now by adding one of these recipes to the rotation.

It’s still August, but pumpkin spice is already showing up on menus, along with other pumpkin-flavored beverages, entrees and treats. Apples and squash are also making their mark, too.

Bowls continue to trend on menus, as the format is portable, delivery-friendly and adaptable to a wide variety of cuisines. To freshen up your bowl lineup for fall, start with these five recipes—they offer new ways to combine grains, vegetables and proteins into tasty meals.

While consumer demand for seafood is strong, eateries are seeing unprecedented price increases and spotty supply.

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