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menu development

Menu

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

By Patricia Cobe on Oct. 07, 2021

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

Menu

What role does health play when it comes to desserts?

By FSD Staff on Oct. 07, 2021

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

Operations

Marriott revamps its complimentary breakfasts to address new concerns

By Peter Romeo on Sep. 30, 2021

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

Menu

Recipe report: Standout soups

By Kelsey Nash on Sep. 29, 2021

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.

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

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

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.

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