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menu development

Menu

Soup for the masses gets a makeover

 By Gwen Purdom on Mar. 13, 2018

Innovative recipes are refreshing a lunchtime favorite.

Operations

4 lessons learned when menuing plant-based dishes

By Benita Gingerella on Mar. 09, 2018

Operators had a lot to say about plant-centered dining at FoodService Director’s annual MenuDirections conference.

Foodservice Operation of the Month

A menu not fit for the masses

By Julianne Pepitone on Mar. 08, 2018

Los Angeles Unified School District works to personalize meals for the individual in a sea of more than 700,000 students.

Menu

Recipe report: Produce makes the plate

By Patricia Cobe on Mar. 07, 2018

These five recipes offer fresh inspiration, featuring fruits and vegetables available right now.

Menu

4 ways to menu spiralized vegetables

By Benita Gingerella and Kelsey Squire on Mar. 07, 2018

Check out how this trendy produce prep is being incorporated into dishes.

Operations

5 stealable ideas from a culinary innovation fest

By Peter Romeo on Mar. 06, 2018

Here’s a sampling of the trends that emerged from the first days of MenuDirections 2018.

Menu

Recipe report: Seafood dishes

By Patricia Cobe on Feb. 28, 2018

There’s high consumer demand for seafood as a healthy menu option. And with Lenten season continuing until the end of March, that demand is strong right now. 

Menu

3 menu trends that could go mainstream

By Patricia Cobe on Feb. 21, 2018

What’s currently trending in independent restaurants may spark a menu idea for other types of operations.

Menu

Recipe report: Celebrate the Oscars

By Patricia Cobe on Feb. 21, 2018

These five recipes will help get the party started. Watching the telecast of the 2018 Academy Awards calls for some Oscars-worthy food and drinks.

Menu

Flavor trends get saucy

By Lizzy Freier and Patricia Cobe on Feb. 16, 2018

Keep your menu ahead of the curve by tapping into up-and-coming tastes.

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