Menu Strategies

Best practices for creating innovative menus and signature dishes
chili harissa

Chef-driven independent restaurants can be the launching pads for noncommercial menu trends. Could the next Sriracha be ready to take off?

baked cinnamon apple

Research and emerging trends suggest what options will appeal to customers as the weather changes. Here are some suggestions for bolstering your menus' appeal this winter...

rice breakfast
Operators in residential dining face unique challenges, such as combating food fatigue and balancing nutritional needs with cravings for the comforting food of home.
In the noncommercial arena, busy schedules are driving people to snack more often and more adventurously. Here's how operators are meeting the demand...
mushroom council blended burger

Restaurant and noncommercial chefs were challenged by the James Beard Foundation to submit burger recipes that blended meat with mushrooms, bolstering the health and eco-...

college students eating

While quick-service restaurants try to one-up one another and squeeze more dollars out of the highly competitive breakfast hours, college and university operators have...

thai beef
Here’s how three university dining programs are tackling their off-campus rivals with dishes that stand up to commercial.
ugly vegetables produe

Vegetable scraps and imperfect produce are getting creative menu treatments rather than being tossed into the trash.

pho bowl
Last year, Oberlin College landed in the news for botching ethic food. It's a challenge other operators are confronting too, often tapping patrons for inspiration...
craft beer flight
San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well at his new college cafe.


FSD Resources

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