Menu Strategies

Best practices for creating innovative menus and signature dishes
As diners’ access to and interest in a wider variety of cuisines and flavors grows, it’s important for directors to keep a critical eye on what customers want right now.
fish and kale

Here's how they're incentivizing high-quality meals.


Operators are spicing up their offerings with globally inspired pickled relishes.


See what’s driving consumers to the a.m. meal as breakfast consumption dwindles.


Spec underutilized cuts and stretch smaller portions to cut protein costs.


Here’s a sampling of what operators are currently offering. 


Operators are crafting excitement for celebratory menus. Here are four ways to generate excitement during holiday-season meals from operators who have had success. 

school lunch

School menus are seeing healthier and globally influenced spins on classic dishes this season. Read on for a sampling of choices. 

Create international flavor with sauces. For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.
side dishes
Here's what diners are looking for in entree accompaniments. Here’s what attributes consumers say are important when picking sides. ...


FSD Resources