Menu

A collection of menu planning ideas for foodservice operators.

Menu

UNC-Wilmington chef wins gold at Aramark Collegiate Hospitality’s National Chef Competition

Regional winners from across the country came face-to-face with a top-secret mystery basket full of potential, plot twists and (spoiler alert) seafood. Judges were looking for creativity, harmony and more.

Menu

7 wild new foods to try at the Minnesota State Fair

Once again, fans of outrageous food around the world turn their eyes to Minnesota, as they do every year come fair time. The Minnesota State Fair welcomes close to 2 million guests over the fair’s two-week stint at the fairgrounds in Falcon Heights, Minnesota, and vendors are eager to showcase a wide range of eye catching and over-the-top foods. From deep-fried ranch to a Patata Frita Focacciawich, here’s a sample of what new menu items will be available at the fairgrounds later this summer.

The latest consumer trend data released by Yelp reveals an uptick in these restaurant searches and several others since last year.

For residents and patients with dysphagia, purees are the main form of treatment. Food items that didn’t seem puree-able have now become part of the menu, thanks to the advances being made with Cura’s Puree Creations.

From fast casuals to fine dining, Boston offers a large selection of restaurants serving local specialties and global cuisines.

In the Red, White & Taste promotion celebrating the Summer Games in France, Metz Culinary Management’s seasonal festivities focus on West African barbecue plates, along with familiar regional American variations on the smoky theme.

As operators work hard to provide menu variety without maxing labor, innovative, versatile ingredients such as ready-to-bake cornbread batter can provide helpful solutions across the menu.

‘AI lies,’ according to chef/futurist Ian Ramirez, as he demonstrated the progress—and pitfalls—of using artificial intelligence to write menus at FSD’s recent Menu Directions conference.

At the Menu Directions conference, Restaurant Business Editor-in-Chief Jonathan Maze and Senior Editor Pat Cobe presented their up-to-the-minute take on what onsite foodservice can learn from restaurants like First Watch, McDonalds, Bojangles and Starbucks for menus that work harder for your bottom line.

Katie Belflower, editor at Technomic, broke down menu trends by demographics at the FoodService Director's MenuDirections conference.

  • Page 1