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Menu

A collection of menu planning ideas for foodservice operators.

Menu

Mediterranean South

 Jan. 17, 2008

Coming from the southern half of this region, North African cuisine is adding to the richness of the Mediterranean diet. Years ago, when I was a young associate editor at Food Management, I...

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American Classics, Straight Up with a Twist

 Dec. 14, 2007

Old favorites never die; they’re just reinvented with new ingredients. Have we seen the end of meatloaf and fried chicken? Are American diners sick of French fries? Have hambur...

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Organic Growth

By Joan M. Lang on Nov. 14, 2007

As more customers seek ‘natural’ foods, an organic restaurant chain has found a niche in several noncommercial markets. With the move toward more healthful and more natural food gaining m...

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Hola, Vaqueros

Nov. 14, 2007

The gaucho tradition of South America is alive and well in colleges and universities here in the U.S. The gauchos of the South American pampas—the open grasslands of Argentina,...

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Taking a Healthy Walk

By Paul King on Nov. 14, 2007

More and more operators are making healthful dining a major part of their menu mix, and customers are actually buying it.. There was a time, not too long ago, when customers would come to ...

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Asian Goes Fusion

Oct. 24, 2007

Our polyglot nation calls for more Asian variety, and operators are finding ways to satisfy that demand. A funny thing happens to ethnic food on the way to the American marketplace: ...

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That's Italian

Sep. 14, 2007

Dedicated stations are proving that there’s more to Italian food than pizza and spaghetti with meatballs. “Italian food works very well with an exhibition cooking station, and ...

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Speed Prep Smarts

By Karen Weisberg on Sep. 14, 2007

Even operators who swear by scratch cooking use convenience as a savvy survival strategy. The foodservice speed zone extends from the back of the house to the front of the house, thanks to pressure f...

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Teaching Authentic Ethnic

By Karen Weisberg on Aug. 14, 2007

Bon Appetit gives its chefs the skills to build authentic flavor profiles. Culinary training is never on the back burner for the chefs and sous chefs at Bon Appetit Management Co. accounts such as Ci...

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America, the Melting Pot

Aug. 14, 2007

Despite our love affair with international cuisine, American staples like barbecue are still popular. The culture of the United States is blessed with so many ethnic influences...

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