menu development

Lies and statistics

By Paul King on Jun. 02, 2009

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

Mar. 31, 2009

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.

Operations

Checking in

Dec. 15, 2008

USC debuts first of three restaurants in nearby hotel

Operations

Getting engrained

By Becky Schilling on Dec. 15, 2008

ASU opens new sustainable restaurant with an educational focus.

Operations

2008 Menu Development Survey: The state of the plate 2008

Mar. 14, 2008

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.

Operations