Menu Strategies

A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.

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Menu Strategies Latest Articles

Brought to you by the Almond Board of California. Snacking is on the rise as Americans continue to abandon the traditional three-meals-a-day routine. According to the 2014 Snacking Occasion Consumer...

Aptly named, bar bites are designed to pair perfectly with any beverage program. For Chicago’s Bar Pastoral, bar bites are a natural extension of the experience Chef Brooks Hart hopes to create for...

Although it’s one of the largest casual-dining chains in the country, Applebee’s bills itself as a neighborhood restaurant—and no neighborhood would be complete without a local watering hole. At...

Global flavors aren’t the only elements keeping plates interesting these days. At a recent short course for the Institute of Food Technologists, Sloan Trends pinpointed texture as one of the next...

McCormick & Schmick’s Seafood Restaurants are known for skillfully handling fine ingredients—particularly pristine fish—in a way that enhances the natural quality. The 74-unit, upscale-casual...

“Texture is huge for us,” says Jesse Gideon, chief operating officer and corporate chef of Fresh to Order, a 10-unit chain of “fast-fine” restaurants based in Atlanta. “When we design food, it’s not...

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