Menu

A collection of menu planning ideas for foodservice operators.

Menu

American Classics, Straight Up with a Twist

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...

Menu

Organic Growth

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...

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,...

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 ...

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: ...

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 ...

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...

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...

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...

In-house bakers can whip up a variety of cost-effective traditional and unusual desserts. Whether omnivores or vegetarians, we humans like our desserts. A special celebration is a good excuse to indu...

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