Continue to Site >>>

menu development

Menu

The state of C&U foodservice: Tracking menu trends

 By Benita Gingerella on Oct. 05, 2022

College operators stay on top of the latest trends while contending with rising costs and supply chain challenges.

Menu

Recipe report: Put more plants on the plate

 By Patricia Cobe on Sep. 29, 2022

While the number of vegans remains relatively small, there’s a growing group of flexitarians—diners who want to alternate meaty meals with plant-based or veggie-forward dishes. These five flavorful, scratch-made recipes will help meet that demand.

Menu

See what menu items are launching around the world

By Patricia Cobe on Sep. 27, 2022

Technomic’s latest Global Menu Innovation report reveals what’s trending from Argentina to the U.K.

Menu

Recipe report: Cook something new

By Patricia Cobe on Sep. 22, 2022

It’s the first day of fall, the perfect time to re-energize the menu with exciting new additions. For inspiration, take these five recipes into the kitchen and start cooking.

Sustainability

Climate change has a lot in store for menus, with coffee, sushi and chocolate in its crosshairs

By Patricia Cobe on Sep. 21, 2022

Some of chefs’ favorite ingredients are threatened by drought and other forces of nature, but there’s still time to take action.

Menu

How climate change is impacting menus

By Patricia Cobe on Sep. 15, 2022

Michael P. Hoffmann, co-author of “Our Changing Menu,” shares how some favorite foods and drinks are under threat and what operators can do about it.

Menu

Recipe report: Chicken winners

By Patricia Cobe on Sep. 15, 2022

September is National Chicken Month, so what better time to cook up some new variations of this customer favorite?

Operations

Menu price inflation accelerated in August

By Jonathan Maze on Sep. 13, 2022

Much of that jump is due to sharply higher prices in school lunch programs, as many states have ended free meals for students.

Operations

Is it OK to print menus without prices?

By Jonathan Deutsch, Ph.D. on Sep. 09, 2022

Advice Guy weighs in on whether a restaurant should keep prices off printed menus given the current volatility of food costs.

Menu

Beyond mocktails: How to craft a solid zero-proof beverage list

By Jonathan Deutsch, Ph.D. on Sep. 06, 2022

A thoughtful spirit-free drink selection has many upsides, but it’s time to put the term mocktail to bed, says Advice Guy.

  • Page 12