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A collection of menu planning ideas for foodservice operators.

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Tips to create globally inspired kosher dishes

An executive chef shares what he’s learned when it comes to inventive kosher fare.

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Eureka! Searching for an aha moment

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

When chefs gather for a culinary conference, inspired dishes emerge from the demos, kitchen workshops and other sessions. These recipes tap into some of today’s trends.

Operators create riffs on classic menu items as relations with the U.S. warm up.

The cold brew niche of the coffee market is expanding to quench consumers’ thirst for the smooth beverage.

Eateries are adding more of a common pulled pork cut, a Spanish sausage, a trash fish and an upscale beef product to their menus.

Diners are becoming more adventurous with their eating habits and increasingly demanding more global flavors on menus.

The arrival of summer produce is spurring operators to toss together new entree salads.

Chefs are digging deeper, exploring niches within these cuisines to appeal to consumers’ more adventurous palates.

Creative presentations can elevate your catered events above the competition.