Menu Strategies
A monthly eNewsletter that crosses the boundaries between commercial and non-commercial foodservice, spotlighting the best in menu ideas.
Food
Kim on Kimchi
Making a quick batch of kimchi from seasonal vegetables is a daily task in the kitchens of Urban Belly, bellyQ and Belly Shack, chef-owner Bill Kim’s trio of Asian-inspired eateries in Chicago.
Food
Dessert differentiation
In light of today’s cronut craze, donut mania and pie palooza, capitalizing on America’s sweet tooth is a no-brainer. And there are a variety of ways that you can get in on this sweet action, whether you’re looking to update your current dessert offering or you are considering making additions to your menu.