menu development

Operations

Lies and statistics

Benjamin Disraeli once said, “There are three kinds of lies: lies, damned lies and statistics.” I’m not sure which category the following falls into, but I definitely find it hard to believe. Researchers from Duke University, Baruch College and Loyola College of Maryland collaborated recently on an experiment that purports to show that restaurant chains do much more harm than good when they add healthy items to their menus.

Operations

2009 Menu Development survey

Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.

USC debuts first of three restaurants in nearby hotel

ASU opens new sustainable restaurant with an educational focus.

The desire for a growing variety of ethnic cuisines certainly is influencing non-commercial operators, as our 2008 Menu Development survey shows. But wellness issues and a strong push for local and sustainable are also playing prominent roles.

Today, pre-cut or fresh-cut salad greens are the dominant force in foodservice, produce suppliers agree.

Trans fat, ethnic, organic and local are the hot buttons for operators, but much work remains, according to the FSD's 2007 Menu Development study.

The NPD Group, a market research company, polled 2000 consumers to learn about burger eating in casual restaurants.

Tea is taking a cue from coffee these days, developing specialty drinks to match the big-business coffee world of espressos, lattes and cappuccinos.

Buying & serving organic foods helps the environment, but are they safer to eat? Are they healthier or more nutritious?

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