Menu

A collection of menu planning ideas for foodservice operators.

Menu

Breakfast ‘Prom’-o

Chicago students win a dream prom by boosting their breakfast participation in a program featuring radio personalities. Marketing to high school students can be a daunting challenge, especially when ...

Menu

Going Global

The rise of the global economy helped prompt a demand for global cuisine. Today, non-commercial menus are a virtual United Nations of authentic dishes, exotic flavors and versatile mealtime solutions....

Once touted for their perceived medicinal value, mushrooms now provide texture and enhance flavor in meatless menus. Mushrooms have just enough personality to be interesting but, often, not enough to...

Are your customers steadfast grab-and-goers at mealtime? If so, consider drinkable meals to suit their busy lifestyles. Many of your customers are likely to be morning grab-and-goers. This means they...

Operators aim to menu Westernized versions of authentic Indian dishes. Now, many have found a way to prepare them consistently and easily as ‘street food’ goes mainstream. In t...

In ancient times, nuts were the “food of the gods.” Today, many nuts are used to add flavor, texture and nutrition to meals. Most nuts are the seeds or dried fruits of trees. Nuts were on...

Experts agree that calories and exercise count in efforts to shed pounds. Toward that end, operators offer a growing array of healthful menu choices and help facilitate lifestyle changes. The nationa...

Meeting the needs of those who shun all animal-based foods, while challenging, is necessary—and not as hard as you think.

Healthful breakfast offerings will satisfy the needs of health-conscious customers while urging others to make better choices. Many believe breakfast is the most important meal of the day. But, accor...

Oil is an essential part of cooking. But there may be a way around the negatives some oils bring to the cooking table. Fat is not all bad—we just tend to get too much of it. The body uses fat t...

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