Continue to Site >>>

menu development

Menu

Recipe report: Simplifying seafood

By Patricia Cobe on Sep. 23, 2021

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.

Menu

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

By Patricia Cobe on Sep. 16, 2021

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

Menu

Kids menus adapt to meet the changing tastes of young diners—and their parents

By Patricia Cobe on Sep. 13, 2021

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

Menu

Recipe report: Labor-saving dishes

By Patricia Cobe on Sep. 09, 2021

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.

Menu

See what Aramark is cooking up this football season

By FSD Staff on Sep. 08, 2021

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

Menu

What’s driving plant-based burger consumption?

By FSD Staff on Sep. 08, 2021

The demand for meatless menu items is not slowing down.

Menu

Recipe report: Fresh takes on chicken

By Patricia Cobe on Aug. 25, 2021

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.

Menu

Recipe report: Playing up fall flavors

By Patricia Cobe on Aug. 18, 2021

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.

Menu

Recipe report: Seasonal bowls

By Patricia Cobe on Aug. 12, 2021

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.

Operations

A perfect storm is straining the seafood supply chain

By Patricia Cobe on Aug. 10, 2021

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

  • Page 1