menu development


How KFC's head chef taps his food science, nutrition and culinary expertise

One year into the job, Chris Scott is putting his stamp on KFC’s menu and the quick-service chicken space.


What role does health play when it comes to desserts?

Dessert consumption has risen since the pandemic began, though diners’ definition of dessert is changing.

In asking travelers about their preferences, Marriott discovered that 72% are comfortable again with serving themselves from a buffet.

Fall weather has finally arrived, and with it comes the unofficial start of soup season. These five bowls of comfort should help customers cope with the chill.

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.

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.

The demand for meatless menu items is not slowing down.

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

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