Menu Trends http://food-management.com/taxonomy/term/6606/more en Not too big, not too small http://food-management.com/sweeten-your-revenue/not-too-big-not-too-small <div class="node-body article-body"><div></div>Restaurants and foodservice operators find the 'less-is-more' sweet spot for desserts. Sponsored by PHILADELPHIA Cream Cheese. </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/sweeten-your-revenue/not-too-big-not-too-small" target="_blank">read more</a></p> http://food-management.com/sweeten-your-revenue/not-too-big-not-too-small#comments Menu Trends Sweeten Your Revenue Tue, 21 Oct 2014 19:18:00 +0000 42101 at http://food-management.com Michigan Dining Makeover http://food-management.com/colleges-universities/michigan-dining-makeover <div class="node-body article-body"><div></div>The new dining hall at South Quad features 10 unique micro-restaurants and is just the latest change in Ann Arbor.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/colleges-universities/michigan-dining-makeover" target="_blank">read more</a></p> http://food-management.com/colleges-universities/michigan-dining-makeover#comments Colleges & Universities Menu Trends News & Trends Private Mon, 20 Oct 2014 18:23:00 +0000 42021 at http://food-management.com Spicy dishes fuel breakfast sales http://food-management.com/spicy-dishes-fuel-breakfast-sales <div class="node-body link-body"><p>Operators incorporate hot and flavorful ingredients to help drive revenues in the morning daypart.</p> </div> <div class="field-image-promo"> <img class="imagefield imagefield-field_image_promo" width="595" height="335" alt="Spicy Dishes Increase Breakfast Sales" src="http://food-management.com/site-files/food-management.com/files/508911069_Tabasco_Food%20Menu%20Trends.jpg?1413492730" /> </div> <div class="field-link-target"> <span>Open In New Window:&nbsp;</span> Open In New Window </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/spicy-dishes-fuel-breakfast-sales" target="_blank">read more</a></p> Menu Trends Sun, 19 Oct 2014 14:00:00 +0000 41981 at http://food-management.com Reinventing Healthcare Foodservice http://food-management.com/sponsored-content/reinventing-healthcare-foodservice <div class="node-body article-body"><div></div>Currently, about 68 percent of American adults are overweight, and the rate of diet-related conditions are on the rise. If obesity trends continue unchecked, the related medical costs alone could rise by $48 to $66 billion a year in the U.S.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/sponsored-content/reinventing-healthcare-foodservice" target="_blank">read more</a></p> http://food-management.com/sponsored-content/reinventing-healthcare-foodservice#comments Business & Industry Colleges & Universities Menu Trends Sponsored-Content Fri, 17 Oct 2014 14:00:00 +0000 41661 at http://food-management.com Under the Spell of Fall Soups http://food-management.com/menu-trends/under-spell-fall-soups <div class="node-body article-body"><div></div>Conjure up the magic of autumn with seasonal soups of squash, corn, pumpkin and more.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/under-spell-fall-soups" target="_blank">read more</a></p> http://food-management.com/menu-trends/under-spell-fall-soups#comments Culinary Techniques Menu Trends Private Mon, 13 Oct 2014 19:13:00 +0000 41931 at http://food-management.com Bon Appetit Challenges Chefs to Go Local http://food-management.com/menu-trends/bon-appetit-challenges-chefs-go-local <div class="node-body article-body"><div></div>Bon Appetit’s annual Eat Local Challenge tests chefs’ ingenuity and creativity.</div> <div class="field-content-focus"> <span>Content Classification:&nbsp;</span> Curated </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/bon-appetit-challenges-chefs-go-local" target="_blank">read more</a></p> http://food-management.com/menu-trends/bon-appetit-challenges-chefs-go-local#comments Business & Industry Culinary Techniques Menu Trends Private Thu, 09 Oct 2014 15:11:00 +0000 41841 at http://food-management.com The Freshest Taste of Seafood: A Ceviche How-To http://food-management.com/culinary-techniques/freshest-taste-seafood-ceviche-how <div class="node-body gallery-body"><div></div>This dreamy seascape watercolor of shrimp, scallops and calamari is a must-see (and eat) at the Cleveland Museum of Art’s Provenance Café.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/culinary-techniques/freshest-taste-seafood-ceviche-how" target="_blank">read more</a></p> http://food-management.com/culinary-techniques/freshest-taste-seafood-ceviche-how#comments Galleries Culinary Techniques Menu Trends Tue, 07 Oct 2014 17:53:00 +0000 41801 at http://food-management.com Impulse purchases help to boost check averages http://food-management.com/sponsored-content/impulse-purchases-help-boost-check-averages <div class="node-body article-body"><div></div>Operators find creativity, convenience are keys to boosting average spend at onsite accounts.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/sponsored-content/impulse-purchases-help-boost-check-averages" target="_blank">read more</a></p> http://food-management.com/sponsored-content/impulse-purchases-help-boost-check-averages#comments Business & Industry Colleges & Universities Beverages Menu Trends Sponsored-Content Sweeten Your Revenue Fri, 03 Oct 2014 19:50:00 +0000 41651 at http://food-management.com Making the Most of Roasts http://food-management.com/menu-trends/making-most-roasts <div class="node-body article-body"><div></div><p>Beef roasts aren&rsquo;t just for Sunday supper (or the carving station) anymore. With new cuts of beef and bold flavor profiles, that hunk of meat can do a lot on a foodservice menu. While the price of beef has gone up in recent years, there&rsquo;s no substitute for that medium-rare experience. In fact, it turns out roasts can be a cost-effective way to offer beef on the menu. We asked Dave Zino, executive chef, National Cattleman&rsquo;s Beef Association, a contractor to the Beef Checkoff program, for his advice on making the most of roasts.<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/menu-trends/making-most-roasts" target="_blank">read more</a></p> http://food-management.com/menu-trends/making-most-roasts#comments Chefs Beef Culinary Techniques Menu Trends Tue, 30 Sep 2014 14:28:00 +0000 41221 at http://food-management.com <p>Dave Zino</p> Hispanic, Mexican operators heat up the marketplace http://food-management.com/hispanic-mexican-operators-heat-marketplace <div class="node-body link-body">Restaurateurs cater to bolder, more adventurous tastes with spicier ethnic dishes.</div> <div class="field-image-promo"> <img class="imagefield imagefield-field_image_promo" width="595" height="335" alt="TABASCO(R) Hispanic, Mexican operators heat up the marketplace " src="http://food-management.com/site-files/food-management.com/files/Tabasco_Hispanic-Mexican_595.jpg?1412004105" /> </div> <div class="field-link-target"> <span>Open In New Window:&nbsp;</span> Open In New Window </div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/hispanic-mexican-operators-heat-marketplace" target="_blank">read more</a></p> Menu Trends Mon, 29 Sep 2014 15:18:00 +0000 41111 at http://food-management.com